Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil and milk for 20 minutes or until done and soft (reduce heat after 2nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally).
In a wide pan, add boiled dal, chopped basil leaves, slit green chillies, turmeric powder, salt to taste.
Add extra 50 ml hot water if required.
Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until basil leaves softens / well combined with dal / creamy in consistency.
Final jeera - onion tadka:
Heat oil in a tadka pan. Add jeera and fry on a low heat for 1 - 2 minutes until fragrant and light brown colour.
Add finely sliced onion, garlic (optional), broken dried red chilli and fry on a low heat for 3 - 4 minutes or until golden colour and crisp. Pour the seasoning over dal and serve hot with rice / rotis / jeera rice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.