| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Green moong dal |
| 1 |
tb |
Yellow channa dal |
| 1 |
tb |
Ghee or oil |
| 1/2 |
ts |
Garam masala |
| 1 |
ts |
Red chilli powder |
| 1/4 |
ts |
Haldi; (turmeric) powder |
| 1/2 |
ts |
Dhania; (coriander seeds) |
|
|
; powder |
|
|
Salt to taste |
| 1/2 |
|
Lemon |
| 1 |
tb |
Coriander chopped |
| 1/2 |
|
Inch ginger grated |
| 1/2 |
ts |
Cumin and mustard seeds |
| 2 |
c |
Water |
INSTRUCTIONS
Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.
Making time: 1/2 hour
Makes: 4 servings
Shelf life: Best hot and fresh
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