DHABEWALI DAL
INGREDIENTS
Toor dal / split pigeon peas
|
1 cup
|
Onion chopped
|
1 no large
|
Tomato chopped
|
1 no large
|
Ginger grated
|
½ tbsp
|
Garlic finely chopped
|
4 – 5 cloves
|
Green chillies slit lengthwise
|
2 nos
|
Curry leaves
|
3 – 4 nos
|
Jeera pdr / cumin pdr
|
½ tsp
|
Heeng / asafoetida
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Red chilli pdr
|
¼ tsp
|
Garam masala pdr
|
¼ tsp
|
Salt
|
T.T.
|
Oil
|
2 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Jeera / cumin seeds
|
¼ tsp
|
Bor chillies / round red chillies
|
2 – 3 nos
|
Coriander leaves chopped
|
2 – 3 sprigs
|
METHOD:
1.
Pressure cook the dal till soft and tender to
touch. Mash it up.
2.
Heat oil, add in a little rai seeds. When they
splutter add in the onions. Sauté them on medium heat till they turn light
brown.
3.
Now add in the tomatoes, green chillies, curry
leaves, sauté till they turn soft and oil starts to separate out.
4.
Add in the jeera pdr, haldi, chilli pdr, garam
masala pdr and fry all the masalas along with the onion and tomato.
5.
Pour in the dal, add salt and bring to boil. Try
not to add any water. In case you need to because the dal is very thick then
add very little. Just enough till is it like a thick but pourable sauce.
6.
In a separate kadhai heat oil, add in jeera. When
it splutters, add in the Heeng and ginger and garlic.
7.
Fry till they turn light brown and the raw aroma
goes off. Also add bor chillies to the oil and fry the chillies in it.
8.
Pour this entire tadka over the dal. Sprinkle come
coriander leaves as a garnish.
9.
Serve along with jeera rice or steamed rice.
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