Ingedients:
- 1 cup masoor dal
- 1tsp Jeera
- 1tsp chilly powder
- 1 chopped onion
- 1 tsp turmeric powder
- 2tbsp chopped coriander
- 3tbsp ghee (clarifyed butter)
- Salt to taste
For tempering:
- 2tbsp butter
- 1 chopped tomato
- ½ tsp Garam masala
- Lemon juice- 1 tsp
- Sliced 5-8 cashew nuts
• Wash the dal. Soak for an hour and then drain.
• Heat the ghee. Add cumin seeds and cook until they begin to crackle.
• Add onion and cook until light pink
• Again add the dal and cook for 4-5 minutes
• Add coriander powder, chilly powder, turmeric powder and salt.
• Cover and cook until 2/3rds of the water has evaporated
• Mash the dal lightly
• Prepare the tempering by melting the butter, adding the tomato, lemon juice, cashew nuts and garam masala. Cook on slow flame for 2 minutes.
• Add to the cooked dal and stir for 3-4 minutes.
• Sprinkle coriander on top and serve hot.
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