Sukhi channa dal

Yield: 1 servings

Measure Ingredient
1 cup Channa dal
1 cup Onions slices; (thin)
1 tablespoon Tender fenugreek leaves or dill leaves; (finely chopped)
1 \N 1 inch stick cinnamon
2 \N Cardamoms; (2 to 3)
2 \N Cloves
1 \N Bayleaf
1 teaspoon Cumin seeds
½ teaspoon Turmeric powder
½ teaspoon Pepper powder
\N \N Salt to taste
½ teaspoon Sugar
1 teaspoon Lemon juice
2 tablespoons Ghee

Clean, wash, soak dal for 15 minutes.

Boil in 5 cups water, adding turmeric and salt.

Either pressure cook or boil till just soft.

Drain water.

Heat ghee in a heavy saucepan.

Add all spices, broken coarsely, and cumin seeds.

Allow to splutter, add onions. Stirfry till light brown.

Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.

Take care not to mash up dal too much.

Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time) Makes: 4 servings

Shelflife:Best fresh

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