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Written by shakshi
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Friday, 20 June 2008 |
 Ingredients:
- 1/4 cup toor dal
- 1/4 cup yellow moong dal
- 1/8 cup masoor dal
- 1/8 cup channa dal
- 3-4 green chillies
- 2 stalks curry leaves
- 1/2 tsp. garlic grated
- 1/2 tsp. ginger grated
- 1/2 tbsp. lemon juice
- 1 onion finely chopped
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1 tbsp chopped coriander
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1/2 tsp. each cumin & mustard seeds
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1/2 tsp. red chilli powder
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1/2 tsp. turmeric powder
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1/4 tsp. rajwadi garam masala
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salt to taste
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3 tbsp. ghee
{mosgoggle right}
Method:
Mix all the dals. Wash thoroughly and soak for 10 minutes.
Pressure cook till done. (approx. 3 whistles).
Cool cooker, remove dal, beat with hand beater.
Make thin paste of the dry masala powders.
Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink.
Add the dry masala paste, fry for a minute more.
Add the dal and bring to boil. Simmer for 5-7 minutes.
Take dal in serving dish.
Just before serving give the tadka (seasoning) as follows:
Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
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Last Updated ( Thursday, 25 November 2010 )
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