Dals are ineluctable part of Indian cuisine. Every region of India has unique flavours of Dal, Dal Makhni from Punjab is entirely different from Rasam from Andhra.. Lets indulge into one more unique flavour.
Preparation time: 5 mins
Soaking time: 15 mins
Cooking time: 20 mins
Mung Dal Green (with Skin): 1 tbsp
Mung Dal yellow (without skin) : 1 tbsp
Urad dal(with skin): 1 tbsp
Urad Dal(without skin): 1 tbsp
Tuvar Dal: 1 tbsp
Chana Dal: 1 tbsp
Masoor Dal: 1 tbsp
Val Dal: 1 tbsp (optional )
Chola Dal: 1 tbsp (optional)
Ginger Chilly garlic paste: 1 tbsp
Tomato : ½ cup finely chopped
onion: ½ cup finely chopped
oil+ghee: 1 tbsp
turmeric powder: ½ tsp
cumin coriander seeds powder: 1 tsp
red chilly powder: 1 tsp
cumin seeds: 1 tsp
salt: 1 tsp
asafoetida: a pinch
fresh coriander leaves : to garnish
- Soak all the dals for 10 mins in warm water and pressure cook with 1 glass water.
- Now do not blend the dals together, just add 2 cups water and whisk them retaining their texture.
- Add a cup of water, chopped tomatoes, salt, turmeric powder, cumin coriander seeds powder and bring it to boil.
- Once boiled, take oil + ghee in tempering vessel and add cumin seeds.
- When seeds start to crackle add ginger, chilly garlic paste and let it sauté for a minute, add asafoetida and pour the tempering over the dal.
- Let it simmer for five mins, garnish with fresh coriander leaves and serve hot.
Nutritional Value: per portion
Energy: 101.5 cal
Carbs: 14 g
Protein: 5 g
Fat: 2.45 g