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Mah rajma di dal

Recipe by
Total Time:
1 hour
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

How to Make

  • Wash both pulses together and boil in one glass water in a pressure cooker.
  • As water starts to boil add 3 glass more water, a pinch of a salt, a pinch of ginger, a pinch of garlic and close the lid.
  • Pressure cook for 8 whistles.
  • Heat ghee in a pan and add asafetida, fenugreek leaves, cumin seeds, garlic and ginger one by one (after saute each for 1 minute).
  • Now add all spices and salt except for our garam masala and add chopped tomato and green chilly.
  • Stir frequently till all the spices and aromatics mix together and ghee comes out.
  • Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
  • If your dal is not ready you can go for 2 more whistle along with tempering.
  • Garnish with chopped coriander, garam masala, and butter.
  • Ready to eat with naan, rice and roti.
  • Recipe Courtesy: Cooking With Sapana