| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Yellow moong dal |
| 1/4 |
c |
Masoor dal |
| 1/4 |
c |
Toor dal |
| 3 |
|
Flakes garlic crushed, 3 to |
| 1 |
|
1 inch piece ginger crushed |
|
|
or grated |
| 4 |
|
Green chillies finely |
|
|
chopped |
| 1 |
|
Stalk curry leaves |
| 1 |
T |
Coriander finely chopped |
| 2 |
|
Onions cut into rings or |
|
|
very thin strips |
| 1/4 |
t |
Turmeric powder |
| 2 |
|
Pinches asafoetida |
|
|
Salt to taste |
| 3 |
T |
Ghee |
| 1/2 |
t |
Cumin & mustard seeds |
INSTRUCTIONS
4
Wash dals together. Drain water. Heat the ghee in a saucepan and fry
the onion till dark brown and crisp. Drain out with a spoon. Remove 2
teaspoons. ghee from the saucepan and keep aside. Add ginger and
garlic to the rest. Fry for a minute, add dals and stir for 2-3
minutes. Add 3-3 1/2 cups water. Transfer to a cooker container. Add
the turmeric to the dal, and pressure cook till done. (approx.3
whistles) Cool cooker and remove the dal. Stir gently. Transfer to
serving dish, add chopped coriander and fried onions. Reheat the ghee
kept aside, add seeds, asafoetida, and curry leaves. Pour over dal
while spluttering. Stir gently. Serve hot with steamed rice or
parathas. Making time: 25 minutes (excluding cooker time) Makes: 4
servings Shelflife: Best piping hot and fresh Converted by MC_Buster.
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