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
1 tbsp chopped coriander
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. rajwadi garam masala
salt to taste
3 tbsp. ghee
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 onion 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
Shelflife: Best fresh piping hot.
Rakhi Specials Index
