Cooking time: 10 min
Serves: 3
Ingredients
- Masoor dhal - 1/2 cup
- Turmeric powder - 1/4 tsp
- Green chillies (vertically slit) - 2
- Onion (finely chopped) - 3 small sized
- Tomatoes (finely chopped) - 2 medium sized
- Ginger (crushed) - 1/2 inch piece
- Water - 1.5 cups
- Milk - 1/2 cup
- Yogurt (whisked) - 1/4 cup
- Salt - to taste
- Lemon juice - juice of half lemon
- Red chilly powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Cumin powder - 1/4 tsp
- Vegetable oil - 2 tsp
- Ghee - 2 tsp
- Cardamom - 2
- Cloves - 3
- Cinnamon stick - 1 inch piece
- Cumin seeds - 1 tsp
- Curry leaves - few
- Mustard seeds - 1/2 tsp
- Cilantro (finely chopped) - 3 tbsp
- Wash masoor dhal well in water for about two to three times & drain.
- Pressure cook dhal for 5 to 6 whistles adding turmeric powder, green chillies and one and a half cup water.
- Give a standing time to the pressure cooker before opening the lid; mash dhal and set aside.
- Heat oil, ghee in a kadai, add cardamom, cloves, cinnamon stick, cumin seeds & curry leaves; saute for few sec.
- Add mustard seeds & let it splutter.
- Add finely chopped onion & saute until translucent.
- Add finely chopped tomatoes, crushed ginger & saute for 3 min.
- Add the spice powders & saute again for 2 min.
- Stir in the yogurt & combine well.
- Now add the mashed dhal, milk, salt & mix well.
- Cook for 3 min in low flame; switch off gas.
- Transfer contents to a serving bowl, squeeze in the lemon juice & combine.
- Garnish with finely chopped cilantro.
- Serve hot with chapathis, rotis, phulkas, idlies or dosas.
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