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Pink masoor dal - 1 cup
- 1 (small)
Salt to taste
- 8 flakes, peeled
Cumin - 2 tsp
- 1/2 cup, finely chopped
- 1/2 cup
Pepper - 1 tsp
Oil - 2 tbsp
How to Make Mulligatawny Dal
Wash the dal and add about 2 cups of water.
Peel and wash the onion.
Stick the cloves on it and add it whole to the dal. Let the dal simmer until it turns very soft.
Remove the onion from the dal.
Mash the dal and add salt to taste.
Grind garlic with cumin and pepper into a paste.
Heat oil in a small fry pan.
Fry the chopped onions until they turn brown.
Add the garlic-cumin paste and fry until it exudes a fragrance. Add to the dal.
Add water if the dal is very thick. Simmer for 2 minutes.
Add the coconut milk and just as it begins to boil, remove from the flame.
Serve hot with steamed rice.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.