Recipe by Rosy Pinto
Ingredients:
To be pressure cooked:
1/2 cup toor dal (wash and soak in water for 20 minutes)
1 medium onion (sliced)
1 medium tomato (sliced)
1 green chilli (sliced)
2 cloves garlic (chopped)
1" ginger (chopped)
8-10 bimblies (sliced or cut into round pieces) - add more if desired
1 tsp red chilli powder
1/4 tsp turmeric powder
salt
water
For tempering:
1/2 - 1 tsp mustard seeds
1 sprig curry leaves
2 tbsp coconut oil
4 cloves crushed garlic
1/2 tsp bafat powder
Steps:
Ingredients:
To be pressure cooked:
1/2 cup toor dal (wash and soak in water for 20 minutes)
1 medium onion (sliced)
1 medium tomato (sliced)
1 green chilli (sliced)
2 cloves garlic (chopped)
1" ginger (chopped)
8-10 bimblies (sliced or cut into round pieces) - add more if desired
1 tsp red chilli powder
1/4 tsp turmeric powder
salt
water
For tempering:
1/2 - 1 tsp mustard seeds
1 sprig curry leaves
2 tbsp coconut oil
4 cloves crushed garlic
1/2 tsp bafat powder
Steps:
-
Pressure cook the dal with all other ingredients for 2 whistles and keep aside.
- In a tadka pan, heat oil. Add mustard seeds and crushed garlic. When they crackle and garlic turns light brown, add curry leaves and fry with bafat powder.
- Pour this into the cooked dal.
- Garnish with chopped coriander leaves.
- ENJOY!