| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch3 | 1 | servings | ||
INGREDIENTS
| 1 | c | Yellow moong dal |
| 1 | bn | Spinach; finely chopped |
| 3 | tb | Ghee |
| 2 | ts | Panchphoran |
| 3 | Whole red chillies | |
| 1 | Bayleaf | |
| 1/2 | ts | Turmeric powder |
| 1 | ts | Red chilli powder |
| 1/2 | ts | Amchoor powder |
| Salt to taste |
INSTRUCTIONS
Take wiped dal in a large heavy skillet. Roast dry dal stirring continuously, till golden. Add 3 cups water, bayleaf, and turmeric powder. Bring to a boil and simmer semicovered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook further 10 minutes. Heat ghee in a small frying pan, add panchphoran and allow to splutter. Add whole chillies and pour over dal. Add 1/2 teaspoon amchoor (dried mango) powder. Stir gently. Serve hot with roti or rice. Note: To speed cooking one may use pressure cookers to cook dal much faster, but add turmeric and bayleaf in that too. Making time: 2 hours traditionally 30 minutes in pressure cooker Makes: 5 servings Shelflife: Refrigerate till required after cooking. Add panchphoran just be serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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