| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch2 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Toor dal |
| 1/4 | c | Yellow moong dal |
| 1/8 | c | Masoor dal |
| 1/8 | c | Channa dal |
| 3 | Green chillies; (3 to 4) | |
| 2 | Stalks curry leaves | |
| 1/2 | ts | Garlic grated |
| 1/2 | ts | Ginger grated |
| 1/2 | tb | Lemon juice |
| 1 | Onion finely chopped | |
| 1 | tb | Chopped coriander |
| 1/2 | ts | Cumin & mustard seeds |
| 1/2 | ts | Red chilli powder |
| 1/2 | ts | Turmeric powder |
| 1/4 | ts | Rajwadi garam masala |
| Salt to taste | ||
| 3 | tb | Ghee |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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