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Ingredientes
- 3/4 c. Black gram dal
- 1/4 c. Green gram dal
- 1 lrg Onion finely minced
- 1 x Tomato finely minced
- 1 tsp Ginger garlic paste
- 4 x Green chillies finely minced
- 1/4 tsp Turmeric pwdr
- 1 tsp Lemon juice Salt to taste
- 3 Tbsp. Ghee
- 1 tsp Minced coriander
- 1 tsp Cumin & mustard seeds
- 2 pch asafoetida
- 1 tsp Sugar
- 1 x Bay leaf
- 4 x Cloves
- 1 x Inch cinnamon stick broken
Direcciones
- Wash dal and pressure cook in 2 c. water. Cold and remove from cooker.
- Mash very lightly with a spoon.
- Heat half the ghee in a deep saucepan.
- Add in seeds, asafoetida, and seasoning. Allow to splutter.
- Add in ginger garlic paste, fry for a minute.
- Add in onions. Fry until light brown. Add in tomatoes and green chillies.
- Fry for 2-3 min more.
- Add in dal, bring to boil.
- Add in turmeric, salt, sugar and lemon juice.
- Take in serving dish.
- Heat remaining ghee in a small saucepan.
- Add in minced coriander to the warm ghee and pour over dal immediately.
- Stir gently. Serve with warm parathas or possibly rice.
- Variations: Use any other dal of your choice with same procedure.
- To make spicier, add in some curry pwdr.
- Making time: 20 min (excluding pressure cooking time)
- Makes: 4 servings
- Shelflife: Best fresh and piping warm
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 375g | |
| Calories 504 | |
| Calories from Fat 361 | 72% |
| Total Fat 40.29g | 50% |
| Saturated Fat 24.14g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 28mg | 1% |
| Potassium 897mg | 26% |
| Total Carbs 37.95g | 10% |
| Dietary Fiber 7.8g | 26% |
| Sugars 18.22g | 12% |
| Protein 5.78g | 9% |
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