| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Black gram dal |
| 1/4 |
c |
Green gram dal |
| 1 |
lg |
Onion finely chopped |
| 1 |
|
Tomato finely chopped |
| 1 |
ts |
Ginger garlic paste |
| 4 |
|
Green chillies finely chopped |
| 1/4 |
ts |
Turmeric powder |
| 1 |
ts |
Lemon juice |
|
|
Salt to taste |
| 3 |
tb |
Ghee |
| 1 |
ts |
Chopped coriander |
| 1 |
ts |
Cumin & mustard seeds |
| 2 |
|
Pinches asafoetida |
| 1 |
ts |
Sugar |
| 1 |
|
Bay leaf |
| 4 |
|
Cloves |
| 1 |
|
Inch cinnamon stick broken |
INSTRUCTIONS
SEASONING
Wash dal and pressure cook in 2 cups water. Cool and remove from
cooker.
Mash very lightly with a spoon.
Heat half the ghee in a deep saucepan.
Add seeds, asafoetida, and seasoning. Allow to splutter.
Add ginger garlic paste, fry for a minute.
Add onions. Fry till light brown. Add tomatoes and green chillies.
Fry for 2-3 minutes more.
Add dal, bring to boil.
Add turmeric, salt, sugar and lemon juice.
Take in serving dish.
Heat remaining ghee in a small saucepan.
Add chopped coriander to the hot ghee and pour over dal immediately.
Stir gently. Serve with hot parathas or rice.
Variations: Use any other dal of your choice with same procedure.
To make spicier, add some curry powder.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh and piping hot
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”