This is a special dhal for my family...all love this dhal...I can hear you all asking, then why hadn't I posted this all earlier???
My kids used to love this, after they all left home, I had totally forgotten about this dhal, and recently my son reminded me about this, and wanted this to be made.
Masoor dhal , beautiful and pink in color, is high in protein, lowers cholesterol, promotes heart health, protects digestive health, stabilizes blood sugar, increases energy and is good for losing weight too.
Recipe source is Tarla Dalal, slightly modified.
Please check my other dhal varieties here
This dhal need not be soaked, otherwise, it will turn mushy.
1 cup masoor dhal measured and taken
My kids used to love this, after they all left home, I had totally forgotten about this dhal, and recently my son reminded me about this, and wanted this to be made.
Masoor dhal , beautiful and pink in color, is high in protein, lowers cholesterol, promotes heart health, protects digestive health, stabilizes blood sugar, increases energy and is good for losing weight too.
Recipe source is Tarla Dalal, slightly modified.
Please check my other dhal varieties here
This dhal need not be soaked, otherwise, it will turn mushy.
Ingredients
Masoor dhal - 1 cup
Tomato - 1, chopped
Onion - 1 1/2 - chopped
Turmeric powder - 1/2 tsp
Coconut oil/ghee - 2 tsps
Salt to taste
To grind
Coriander seeds - 2 tsps
Jeera/cumin - 2 tsps
Ginger - a small piece
Garlic - 2 cloves
Red chillies = 3
Coriander leaves for garnishing
Recipe cuisine: north indian; Category: lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts
Serves 4-5
1 cup masoor dhal measured and taken
Washed, then loaded into the cooker directly, turmeric powder also added, water enough to submerge and cook the dhal added ( roughly 2-3 cups)
Chopped onion (1/2 onion pieces retained) and tomato added
Ingredients for grinding
ground with sufficient water
pressure cooked for 3 whistles
mashed well, some more hot water to bring it to the right consistency, added
Pan heated with coconut oil or ghee according to your choice (I used coconut oil), and onions which have been retained added and roasted to golden color
Ground paste added to the nicely browned onions, and let to simmer for 3-4 minutes
Salt added to the cooked masoor
The ground paste along with onions added
All mixed well and brought to a boil
Garnish with coriander leaves, and serve hot with rice or rotis.
This post first appeared in www.malpatskitchen.com
Categories: Dhals, Pressure cooker recipes
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