Ingredients
1 cup masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli, broken into pieces
1/4 cup sliced onions
1/4 cup chopped tomatoes
For the garnish
3 tbsp chopped coriander (dhania)
1 tbsp butter
Method
- Clean, wash and soak both the dals in water for 20 minutes.
- Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
- Allow the steam to escape before opening the lid.
- Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
- For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
- Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
- Add the dals, mix well and bring to boil. Serve hot garnished with coriander and butter.
Posted By : Indian Restaurant
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