Rating: 2.5/5 - Votes: 4 - Views: 24761
This tasty dish goes just as well with hot Chapatis as it does with plain rice.
Total servings: 3
Preperation time: 30 min
Best for: All
How to serve: Hot
2 cups Daal (Any sort of pulse you desire).
Water As requirad
1 tsp Peppers
Cinnamon one inch piece
6 green chillies
1 cup Ghee
Salt To taste
Red chilli powder To taste
1/2 tsp Turmeric powder
1 tsp Garam masalah
2 Tbsp Ginger and garlic paste
2 Onions (cut to slices)
2 Tomatoes(cut into small cubes)
Lemons (optional) For garnishing
Mint leaves (optional) for garnishing
Fresh carder (Dhania) for garnishing(optional)
Soak the pulse in water over night.
Take it in a pot, add water enough to make it tender.
Add salt, red chilli powder, turmeric powder, peppers, cinnamon, and green chillies to it. Boil until the pulse becomes tender and homogenious with water. Never stir while boiling with any steel utensile otherwise daal will turn hard.
In a frying pan, take ghee, add onion slices on melting and fry till they get light brown.
Add ginger and garlic paste to it. After a short while add tomatoes, a pinch of salt, red chillies and fry till the mixture turns into a smooth gravy.
Add this mixture to the boiling daal and stir with any wooden spoon.
Dish out and garnish with garam masalah, carder, mint leaves and lemon slices. Serve with rice.