- 2
Ingredients
- 1/2 Cup Toor Dal
- 1/2 Cup Moong Dal
- 1 big onion, chopped
- 1 big tomato, chopped
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp methi-mustard powder
- 1 tsp haldi
- 1 tsp jeera
- a few curry leaves
- 2-3 red chilies
- 2 tbsp ghee
- Coriander, finely chopped for garnishing
- Salt
Preparation
Step 1
1. Soak all dals for an hour in Luke warm water.
2. After an hour if the dal has become a little soft, then pressure cook the same with the same water with little salt & haldi.
3. In a heavy bottomed deep pan, melt a tablespoon of ghee & add curry leaves, onions & ginger-garlic paste.
4. Saute the onions till they start to sweat.
5. Add tomato pieces, red chili powder, haldi & methi-mustard powder.
6. Cook till the ghee leaves the vessel.
7. Now add the cooked dal & mix well.
8. Cook on medium flame.
9. Add salt as per taste.
10. Prepare the tempering by melting a tablespoon of ghee in a pan.
11. Add mustard seeds, cumin seeds & red chilies into the melted ghee.
12. Once the seeds splutter, pour this tempering over the dal.
13. Garnish the dal with chopped coriander leaves and serve it hot with rice or chapatis.