|
Ingredients
|
Quantity
|
|
Yellow moong dal
|
½ cup
|
|
Masoor dal
|
¼ cup
|
|
Toor dal
|
¼ cup
|
|
Garlic flakes –crushed
|
3 to 4
|
|
1” piece ginger - crushed or grated
|
1 piece
|
|
Green chillies – finely chopped
|
4
|
|
Curry leaves
|
1 stalk
|
|
Coriander – finely chopped
|
1 tbsp
|
|
Onions – cut into rings or very thin strips
|
2
|
|
Turmeric powder
|
¼ tsp
|
|
Asafoetida
|
2 pinches
|
|
Salt
|
to taste
|
|
Ghee
|
3 tbsp
|
|
Cumin & mustard seeds
|
½ tsp
|
Wash dals together. Drain water.
Heat the ghee in a saucepan and fry the onion till dark brown and
crisp.
Drain out with a spoon.
Remove 2 teaspoons. ghee from the saucepan and keep aside. Add
ginger and garlic to the rest.
Fry for a minute, add dals and stir for 2-3 minutes.
Add 3 – 3 ½ cups water. Transfer to a cooker container.
Add the turmeric to the dal, and pressure cook till done.
(approx.3 whistles)
Cool cooker and remove the dal. Stir gently.
Transfer to serving dish, add chopped coriander and fried onions.
Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.
Pour over dal while spluttering. Stir gently.
