Ingredients :
Directions :
1. Drain and pressure-cook, on low heat, both grams in 4 cups of water with turmeric powder, salt, 1 tablespoon grated ginger and asafetida for 5-7 whistles. Heat ghee in a non-stick pan.
2. Add cumin seeds and sauté for 1 minute.
3. Add remaining ginger and onion, mix and sauté for 2 minute.Add red chilli powder and garam masala powder, mix and sauté for 2 minutes.
4. Add pressure cooked dal, stir to mix and add 1 cup water. Stir, cover and cook till it comes to a boil. Switch off heat, add chopped coriander and mix well.
Serve hot.
Split black gram
|
1 Cup
|
Split Bengal
gram
|
½ Cup
|
Turmeric
powder
|
½Teaspoon
|
Salt
|
To taste
|
Ginger
|
2 Tablespoons
|
Asafetida
|
a Pinch
|
Ghee
|
2 Tablespoons
|
Cumin
seeds
|
1 Teaspoon
|
Onion
|
1
|
Red chilli
powder
|
½ Teaspoon
|
Garam
masala
|
¼ Teaspoon
|
Coriander
leaves
|
Few
|
Directions :
1. Drain and pressure-cook, on low heat, both grams in 4 cups of water with turmeric powder, salt, 1 tablespoon grated ginger and asafetida for 5-7 whistles. Heat ghee in a non-stick pan.
2. Add cumin seeds and sauté for 1 minute.
3. Add remaining ginger and onion, mix and sauté for 2 minute.Add red chilli powder and garam masala powder, mix and sauté for 2 minutes.
4. Add pressure cooked dal, stir to mix and add 1 cup water. Stir, cover and cook till it comes to a boil. Switch off heat, add chopped coriander and mix well.
Serve hot.
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