| 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.
A Message from our Provider:
“God wants to be your best friend”