Recipe by Diana Suares
Ingredients:
coriander leaves (garnish)
To be pressure cooked:
1 cup toor dal
1 medium size onion (sliced)
4 green chilies (slit)
1 inch ginger (chopped)
4-5 cloves garlic (cut lengthwise)
1 medium size tomato (sliced)
1 small potato (cut in cubes)
1/4 tsp turmeric powder salt
pinch of hing (asafoetida powder)
For seasoning
3 - 4 tbsp coconut oil
2 tsp mustard seeds
1 tsp jeera
7-8 cloves garlic (crushed)
1 sprig curry leaves
1 long red chilly for taste (optional)
1/4 tsp turmeric powder
1/2 teaspoon bafat or chilli powder
Pinch of hing (asfoetida powder)
Steps:
Ingredients:
coriander leaves (garnish)
To be pressure cooked:
1 cup toor dal
1 medium size onion (sliced)
4 green chilies (slit)
1 inch ginger (chopped)
4-5 cloves garlic (cut lengthwise)
1 medium size tomato (sliced)
1 small potato (cut in cubes)
1/4 tsp turmeric powder salt
pinch of hing (asafoetida powder)
For seasoning
3 - 4 tbsp coconut oil
2 tsp mustard seeds
1 tsp jeera
7-8 cloves garlic (crushed)
1 sprig curry leaves
1 long red chilly for taste (optional)
1/4 tsp turmeric powder
1/2 teaspoon bafat or chilli powder
Pinch of hing (asfoetida powder)
Steps:
- Wash and rinse the dal and keep it ready.
- Pressure cook all the ingredients with 2 cups of water for 1 whistle.
- Separately, in a tadka pan, heat coconut oil.
- Add mustard seeds.
- Once it crackles, add jeera, garlic, curry leaves, dry red chilli, turmeric powder and bafat powder. Add it to the cooked dal and mix.
- Garnish with coriander leaves.
- ENJOY!
