| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Bawarch5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Urad dal |
| 1 |
c |
Onions slices; (thin) |
| 1 |
tb |
Coriander finely chopped |
| 1 |
|
1 inch stick cinnamon |
| 2 |
|
Cardamoms; (2 to 3) |
| 2 |
|
Cloves |
| 1 |
|
Bayleaf |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Turmeric powder |
| 1/2 |
ts |
Pepper powder |
|
|
Salt to taste |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
Ghee |
INSTRUCTIONS
Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.
Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh
Variation: Instead of urad dal, use channa dal and instead of coriander
leaves use tender fenugreek leaves or dill leaves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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