Indian Recipes
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Ingredients
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| 1 |
Dhuli moong dal |
1/2 cup |
| 2 |
Dhuli masoor dal |
1/2 cup |
| 3 |
Kasoori methi |
2 teaspoons |
| 4 |
Ginger, peeled & finely chopped |
1 teaspoon |
| 5 |
Turmeric powder |
1/2 teaspoon |
| 6 |
Red chili powder |
1 teaspoon |
7 |
Coriander powder |
1 teaspoon |
| 8 |
Salt |
1 teaspoon |
| For tadka- |
| 9 |
Oil or ghee |
1 + 1/2 tablespoons |
| 10 |
Asafetida (heeng) |
a pinch |
| 11 |
Fenugreek seeds (methi dana) |
1/2 teaspoon |
| 12 |
Garam masala |
1/2 teaspoon |
| Method |
Wash both dal well, transfer to the pressure cooker with 4 cups of water with salt, red chili powder, coriander powder, turmeric powder, put the lid on, and cook for 3-4 whistles. Turn off the flame, let it open.
Heat oil or ghee in a pan over medium-high heat, add methi dana and asafetida and let it splutter. Pour the tadka over dal, add garam masala, stir and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Masoor dal comes in different colors, like red, green or black. You can add red chili powder if you like it extra spicy. Moong dal is light and very easy to digest and is good for you.
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