Ingredients:
- 1 Cup Whole black Urid, soaked over night
- 1/2 Cup Channa Daal
- 5 Cups of Water
- 1/2 tsp Coriander powder
- 1/4 tsp Haldi powder
- 1/2 tsp Salt
- 1/2 tsp Red Chilli powder
- 1/4 tsp Asafoetida powder
Tarka - 100g Butter
- 1tsp Garlic, crushed
- 1tsp Ginger, crushed
- 2 Green Chillies, finely chopped
- 1/2 tsp Mustard
- 1/2 tsp Cumin Seed, roasted
Garnish - 1tbsp Green Coriander, chopped
Method- Wash both daals 3 to 4 times.
- Add the water and all the remaining ingredients into a adequate sized pan with the washed daal, bring it to a boil and allow it to cook for 45 minutes over a medium heat until the daal is cooked and looks creamy. Alternatively, cook it in a pressure cooker for 15 minutes over a medium heat.
- To make the tarka, heat the butter in the frying pan and add all the spices mentioned in the ingredients and allow it to cook on a low heat for 10 minutes then mix into the cooked daal.
- Garnish with green chopped coriander and serve with plain white rice or with chappaties.
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