Indian Recipes
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Ingredients
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| 1 |
Moong dal |
1 cup |
| 2 |
Water |
4 cups |
| 3 |
Onion, finely chopped |
1 |
| 4 |
Tomato, finely chopped |
1 |
| 5 |
Green chilies, finely chopped |
3 |
| 6 |
Ginger-garlic paste |
1 teaspoon |
| 7 |
Cumin seeds |
1/2 teaspoon |
| 8 |
Asafetida [heeng] |
a pinch |
| 9 |
Turmeric powder |
1/4 teaspoon |
| 10 |
Whole red chili |
1 |
| 11 |
Clarified butter [ghee] or oil |
1 + 1/2 tablespoons |
| 12 |
Salt |
to taste |
| 13 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
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Wash dal well, put in a pressure cooker; add salt and turmeric powder and
pressure cook for 1 whistle, let it open by its own.
Heat oil or ghee in a pan, add cumin seeds, whole red chili and heeng, and
let it splutter. Now add onions and ginger-garlic paste and cook until becomes
light brown. Now add chopped tomatoes and green chilies and cook until
tender. Add dal, stir, bring to a boil, garnish with coriander and serve.
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| Servings -5 |
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| Introduction
of the dish |
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You can substitute green chilies with red chili powder.
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