| 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.
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