Prep Time: 10 Mins Cooking Time: 35 Mins Serves: 4
Ingredients: ¾ cup Moong Dal Yellow Split
½ cup Masoor Dal Split (Split Red Lentils)
¼ cup Chana Dal Split (Split Brown Chickpeas)
⅛ cup Urad Dal Split (Split Black Gram)
⅛ cup Tuvar Dal Split (Split Pigeon Peas)
1 Onion Very Finely Chopped (preferably Indian Onions)
6 Cloves Garlic Finely Chopped
2 tbsp Ginger Paste
2 Thin Green Chillies Slit
1 Tomato Chopped
2 tbsp Coriander
½ Juice of Lime
1 tsp Oil
2 tsp Ghee (Clarified Butter)
1½ tsp Cumin Seeds
¼ tsp Asafoetida
¾ tsp Turmeric Powder
1 tsp Coriander-Cumin Powder (Dhana Jiru)
Salt to taste Method:
Wash and soak all the split dals for 1 hour with 3½ cups of warm water.
After an hour, boil the dal with the tomato, ¼ tsp turmeric powder, and ¾ tsp salt, and simmer on low heat until it’s cooked.
Meanwhile, heat the oil and ghee in a small pan. Once hot, add the cumin seeds and asafoetida and sauté for 30 seconds. Add the garlic and green chillies and sauté for a minute.
Add the onions and cook until soft and translucent. Add the remaining turmeric powder, coriander-cumin powder, ginger paste, and sauté for a minute.
By now, the dal will be cooked. Pour the tadka into the boiled dal and mix well. Simmer on low heat for 10 minutes, and add the chopped coriander.
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