| 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.
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