Dal recipe:
1 cup lentils(toor dal)
6 green chillies
1/4 tspoon turmeric
2 garlic cloves
1 inch strip from tamarind slab
2 small tomatoes
11/2 cups water
salt to taste
Seasoning:
1 table spoon oil
1/2 teaspoon ghee(optional)
1 tspoon cumin seeds
1 tspoon mustard seeds
4 garlic cloves
4 curry leaves
2 dry chillies(byadge menasu)(optional)
Cooking:
Take lentils in cooker, wash and drain the water. Add turmeric, green chillies, tamarind, garlic cloves, tomatoes, salt and water. Close the lid, put the whistle and keep it on high flame . After 4whistles, turn off the flame and wait till the pressure is down.Now open the lid and mash the dal. Add hot water depending on your preferred consistency.
Seasoning:
Heat oil with ghee in seasoning pan. Add garlic cloves in hot oil till they turn brown. Add mustard, cumin red chillies and curry leaves. Make sure the seasoning is not burnt, so quickly turn off the flame as soon as the curry leaves turn brown. Add this to cooked dal and serve with hot rice.
For your info:
1. You can add vegetables like brinjal or cucumber or ridge guord with dal and mash it with dal.
2. You can add leafy vegetable if needed like palak or methi leaves and cook with dal.
3. For safer side, while seasoning make sure the flame is low. The pan might catch fire sometimes because of the oil, need not worry just turn off the flame and blowoff the flame.
4. You can add coriander at the end to make the dal tastier.
5. If you donot have cooker, you need to first cook dal. once the dal is cooked, add other ingredients. Else the dal will not cook even if you keep it in high flame for 2hrs. (Personal experience in jakarta when we didnt have cooker for our Indian way of cooking. )
6 Cooking time 15mins if you have pressure cooker, otherwise 25mins max.
1 cup lentils(toor dal)
6 green chillies
1/4 tspoon turmeric
2 garlic cloves
1 inch strip from tamarind slab
2 small tomatoes
11/2 cups water
salt to taste
Seasoning:
1 table spoon oil
1/2 teaspoon ghee(optional)
1 tspoon cumin seeds
1 tspoon mustard seeds
4 garlic cloves
4 curry leaves
2 dry chillies(byadge menasu)(optional)
Cooking:
Take lentils in cooker, wash and drain the water. Add turmeric, green chillies, tamarind, garlic cloves, tomatoes, salt and water. Close the lid, put the whistle and keep it on high flame . After 4whistles, turn off the flame and wait till the pressure is down.Now open the lid and mash the dal. Add hot water depending on your preferred consistency.
Seasoning:
Heat oil with ghee in seasoning pan. Add garlic cloves in hot oil till they turn brown. Add mustard, cumin red chillies and curry leaves. Make sure the seasoning is not burnt, so quickly turn off the flame as soon as the curry leaves turn brown. Add this to cooked dal and serve with hot rice.
For your info:
1. You can add vegetables like brinjal or cucumber or ridge guord with dal and mash it with dal.
2. You can add leafy vegetable if needed like palak or methi leaves and cook with dal.
3. For safer side, while seasoning make sure the flame is low. The pan might catch fire sometimes because of the oil, need not worry just turn off the flame and blowoff the flame.
4. You can add coriander at the end to make the dal tastier.
5. If you donot have cooker, you need to first cook dal. once the dal is cooked, add other ingredients. Else the dal will not cook even if you keep it in high flame for 2hrs. (Personal experience in jakarta when we didnt have cooker for our Indian way of cooking. )
6 Cooking time 15mins if you have pressure cooker, otherwise 25mins max.
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