INGREDIENTS
- 3/4 cup black gram dal
- 1/4 cup green gram dal
- 1 large onion finely chopped
- 1 tomato finely chopped
- 1 tsp. ginger garlic paste
- 4 green chillies finely chopped
- 1/4 tsp. turmeric powder
- 1 tsp. lemon juice
- salt to taste
- 3 tbsp. ghee
- 1tsp. chopped coriander
- 1 tsp. each cumin & mustard seeds
- 2 pinches asafoetida
- 1 tsp. sugar
- seasoning:
- 1 bay leaf
- 4 cloves
- 1" cinnamon stick broken
- METHOD
- Wash dal and pressure cook in 2 cups water. Cool and remove from cooker.Mash very lightly with a spoon.
- Heat half the ghee in a deep saucepan.Add seeds, asafoetida, and seasoning. Allow to splutter.
- Add ginger garlic paste, fry for a minute.Add onions. Fry till light brown. Add tomatoes and green chillies.
- Fry for 2-3 minutes more.
- Add dal, bring to boil.Add turmeric, salt, sugar and lemon juice.Take in serving dish.
- Heat remaining ghee in a small saucepan.Add chopped coriander to the hot ghee and pour over dal immediately.Stir gently. Serve with hot parathas or rice.
- Variations: Use any other dal of your choice with same procedure.To make spicier, add some curry powder.
