| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian, Pulses and | 1 | Servings |
INGREDIENTS
| 1 | c | Dal, Moong – yellow or |
| Masur – pink), Masur – pink | ||
| 3 1/2 | c | Water |
| To taste salt | ||
| To taste pepper | ||
| 1/4 | t | Turmeric |
| 1 | Onion | |
| 2 | Cloves garlic | |
| 1 | Inch ginger | |
| 1 | Onion | |
| Ghee | ||
| 1 | t | Cumin seed |
INSTRUCTIONS
Wash the dal and drain it. 2. Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. 3. When done, heat the ghee, add the cumin and fry till golden brown. Add thinly sliced onions. Fry till crisp and brown. May add paprika and finely chopped tomatoes to the above for color-- Pour over the dal and serve. Recipe By : Somesh Rao From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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