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Ingredientes
- 1/4 c. Toor dal
- 1/4 c. Yellow moong dal
- 1/8 c. Masoor dal
- 1/8 c. Channa dal
- 3 x Green chillies, (3 to 4)
- 2 stalk curry leaves
- 1/2 tsp Garlic grated
- 1/2 tsp Ginger grated
- 1/2 Tbsp. Lemon juice
- 1 x Onion finely minced
- 1 Tbsp. Minced coriander
- 1/2 tsp Cumin & mustard seeds
- 1/2 tsp Red chilli pwdr
- 1/2 tsp Turmeric pwdr
- 1/4 tsp Rajwadi garam masala Salt to taste
- 3 Tbsp. Ghee
Direcciones
- Mix all the dals. Wash thoroughly and soak for 10 min.
- Pressure cook until done. (approx. 3 whistles).
- Cold cooker, remove dal, beat with hand beater.
- Make thin paste of the dry masala powders.
- Heat 2 Tbsp. ghee in saucepan add in the minced onoin and fry for until onions are pink.
- Add in the dry masala paste, fry for a minute more.
- Add in the dal and bring to boil. Simmer for 5-7 min.
- Take dal in serving dish.
- Just before serving give the tadka (seasoning) as follows:
- Heat remaining ghee in a small saucepan, add in seeds (cummin and mustard).
- Allow to splutter.
- Add in green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
- Take off fire. After 2-3 seconds, add in lemon juice and minced coriander.
- Pour onto warm dal and cover for 2-3 min.
- Stir and serve warm with plain or possibly jeera rice or possibly buttered rice.
- Making time: 20 min (excluding pressure cooking time)
- Makes: 4 servings
- Shelflife: Best fresh piping warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 254g | |
| Calories 447 | |
| Calories from Fat 359 | 80% |
| Total Fat 39.96g | 50% |
| Saturated Fat 23.98g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 29mg | 1% |
| Potassium 635mg | 18% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.59g | 6% |
| Protein 4.34g | 7% |
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