|¼ cup||Toor dal|
|¼ cup||Yellow moong dal|
|⅛ cup||Masoor dal|
|⅛ cup||Channa dal|
|3||Green chillies; (3 to 4)|
|2||Stalks curry leaves|
|½ teaspoon||Garlic grated|
|½ teaspoon||Ginger grated|
|½ tablespoon||Lemon juice|
|1||Onion finely chopped|
|1 tablespoon||Chopped coriander|
|½ teaspoon||Cumin & mustard seeds|
|½ teaspoon||Red chilli powder|
|½ teaspoon||Turmeric powder|
|¼ teaspoon||Rajwadi garam masala|
|Salt to taste|
Mix all the dals. Wash thoroughly and soak for 10 minutes.
Pressure cook till done. (approx. 3 whistles).
Cool cooker, remove dal, beat with hand beater.
Make thin paste of the dry masala powders.
Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till onions are pink.
Add the dry masala paste, fry for a minute more.
Add the dal and bring to boil. Simmer for 5-7 minutes.
Take dal in serving dish.
Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time) Makes: 4 servings
Shelflife: Best fresh piping hot.
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Converted by MM_Buster v2.0l.
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