CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Bawarch3 | 1 | Servings |
INGREDIENTS
1 | c | Yellow moong dal |
1 | Spinach, finely chopped | |
3 | T | Ghee |
2 | t | Panchphoran |
3 | Whole red chillies | |
1 | Bayleaf | |
1/2 | t | Turmeric powder |
1 | t | Red chilli powder |
1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g