Wednesday, July 19, 2017

Posted by Mala at 12:30:00 AM No comments
Dhal an all-time favorite, which is served in the road side dhabbas to five star restaurants......the unique combo of masoor  and moong an excellent texture to this dhal...enjoy it with rotis, poories or rice varieties.......
Please check my Glossary for any unknown terms.
Please check my other Dhals

Masoor dhal - 1/4 cup
Moong dhal - 1/4 cup
Turmeric powder - 1/2 tsp
Green chillies - 2, slit
Ginger-garlic paste - 3/4 tsp
Pearl onions - 6
Tomato - 1, finely chopped
Salt to taste

For seasoning
Ghee - 2 tsps
Jeera - 1 tsp
Broken red chilli - 1

Coriander leaves/cilantro for garnishing

Recipe Cuisine: North Indian; Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2

Both masoor and moong measured and taken in a pressure pan, then allowed to soak in hot water with turmeric powder, for an hour

Add ginger-garlic paste, and slit green chillies, pressure cook for 3-4 whistles, the topmost picture on the left shows the cooked dhal, then dhal mashed nicely, and salt to taste added

In a pan, heat ghee

Season jeera and red chilli

add the finely chopped pearl onions and tomato, saute well till the tomato pieces become mushy

Now, add 1 cup water, and allow to boil on slow flames

Then pour the mashed dhal, check the consistency, if need be, add some hot water to bring the dhal to the required consistency

Garnish with coriander leaves

Serve this extremely simple and awesome dhal with soft phulkas

This post first appeared in
* Jeera can be replaced by nigella (kalonji) seeds too. I did not have that at home, hence I seasoned jeera.


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