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Sabut or Chilkewali Masoor ki dal / Tempered brown lentils
by
Sharmila
Calificación: 4.0
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,%20that%20I%20made%20last%20Sunday.%3C/p%3E%3Cp%3EYou%20will%20need%20:%3C/p%3E%3Cp%3EHow%20to%20:%3C/p%3E%3Cp%3EHeat%20the%20oil%20+%20ghee%20in%20a%20pressure%20cooker.%3C/p%3E%3Cp%3EAdd%20the%20jeera%20+%20green%20chillies%20+%20black%20cardamom.%3C/p%3E%3Cp%3EWhen%20you%20get%20the%20aroma%20of%20the%20cardamom%20frying,%20add%20the%20onions.%3C/p%3E%3Cp%3EFry%20till%20they%20turn%20translucent%20but%20do%20not%20brown.%3C/p%3E%3Cp%3ENow%20add%20the%20dal%20and%20stir%20well.%3C/p%3E%3Cp%3EAdd%20the%20water%20and%20salt.%3C/p%3E%3Cp%3EPut%20on%20the%20cover%20and%20cook%20on%20low%20heat%20till%20your%20hear%202%20full%20whistles.%3C/p%3E%3Cp%3ERemove%20from%20heat%20and%20let%20the%20cooker%20cool%20down.%3C/p%3E%3Cp%3EOpen%20the%20lid%20and%20check%20the%20consistency%20of%20the%20dal.%3C/p%3E%3Cp%3ELike%20all%20well%20cooked%20lentils,%20this%20dal%20too%20will%20have%20a%20tendency%20to%20thicken%20quickly.%3C/p%3E%3Cp%3ESo%20check%20accordingly.%3C/p%3E%3Cp%3EHere%20is%20a%20closeup%20of%20the%20actual%20consistency.%3C/p%3E%3Cp%3EIf%20it%20is%20too%20thick,%20add%20some%20cold%20water%20and%20put%20it%20on%20heat%20to%20simmer%20for%20five%20minutes.%3C/p%3E%3Cp%3EServe%20hot.%3C/p%3E%3Cp%3EHere%20is%20a%20look%20of%20our%20lunch%20plate%20.%3C/p%3E%3Cp%3EI%20had%20made%20a%20sabzi%20of%20Aloo%20and%20Baingan%20...%20which%20is%20coming%20up%20next.%3C/p%3E%3Cp%3EAnd%20a%20salad%20of%20sprouts,%20tomatoes,%20onions,%20green%20chillies%20dressed%20with%20lime%20juice,%20salt%20and%20black%20pepper.%3C/p%3E%3Cp%3EStay%20tuned.%3C/p%3E%3Cp%3EAnd%20enjoy!!%3C/p%3E){kind=link}