| 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 4) |
| 1 |
|
1 inch piece ginger crushed or grated |
| 4 |
|
Green chillies finely chopped |
| 1 |
|
Stalk curry leaves |
| 1 |
tb |
Coriander finely chopped |
| 2 |
|
Onions cut into rings or very thin strips |
| 1/4 |
ts |
Turmeric powder |
| 2 |
|
Pinches asafoetida |
|
|
Salt to taste |
| 3 |
tb |
Ghee |
| 1/2 |
ts |
Cumin & mustard seeds |
INSTRUCTIONS
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
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