sabut masoor ki dal |
Sabut
masoor ki dal tastes good with simple tempering of hing, jeera (cumin seeds).
We enjoy this dal with both rice and roti. This dal is very protein rich and
tasty.
Recipe of
sabut masoor ki dal
1 cup
sabut masoor dal (whole brown lentils)
4 cups of
water
1/2 tsp
turmeric powder
1/2 tsp
red chilli powder
Salt to
taste (or 1 tsp)
1/2 tsp
cumin seeds
A pinch
of hing (asafoetida)
1 tbsp
ghee (clarified butter)
1/2 tsp amchoor (dry mango powder)
1/2 tsp garam masala
How to
make sabut masoor ki dal
1. Wash
and soak masoor dal for 1 hour. Drain.
2. Place
masoor ki dal in a pressure cooker along with 4 cups water, salt, turmeric and
red chilli powders. Pressure cook to about 15 minutes on a high heat.
3. Open
the lid of the cooker when pressure drops down naturally. Add amchoor and garam masala and cook for 1 minute.
4. Heat
ghee in a small tadka pan and add cumin seeds. When they turn darker, add hing.
Add this tadka or tempering to the boiled dal.
5.
Garnish sabut masoor ki dal with chopped coriander leaves (cilantro) and serve
hot with roti or rice.
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