Thursday, May 11, 2017

Posted by Mala at 1:00:00 AM No comments
Both the tur dhal (known as red lentil or split pigeon peas) and the split moong dhal (known as petite yellow lentil) are rich in protein, both of them provide fiber and  carbohydrate, they have good amount of calcium, magnesium and potassium, they are low in saturated fat and cholesterol free.
Combine these two for this dhal, perk up the flavor with ginger, embed lycopene into it by addition of tomatoes, and devour with Potato-Fenugreek leaves flat breads (aloo methi rotis)
Please check my Glossary for any unknown terms

Tur dhal - 1/2 cup
Split moong dhal - 1/2 cup
Turmeric powder - 1/2 tsp
Salt to taste
Coriander / cilantro leaves for garnishing

For seasoning
Cooking oil + ghee - 3 tsps
Jeera - 1 tsp
Broken red chillies - 2
Sambar powder - 1 tsp
Onion - 1, chopped fine
Tomatoes - 3, chopped fine
Grated ginger - 1 tsp

Recipe cuisine: North Indian; Category: Lunch / dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 4

Dhals, soaked in hot water for minimum 30 minutes and pressure cooked, with turmeric powder

In a pan, add oil and ghee, season jeera and red chillies, then add onions, tomatoes and the sambar powder, salt and saute till the tomatoes become mushy.

Add some water to the sauteed mixture.

Some water also added to the cooked dhal

Add the cooked dhal to this mixture...and

lemon juice

Garnish with fresh coriander leaves, and serve with Aloo-methi rotis.

This post first appeared in
* You can use butter also for the tadka(seasoning)


Post a Comment

Note: Only a member of this blog may post a comment.