Ingredients
Toor Dal - 1/2 cup
Turmeric powder - 1/4 tsp
Green chilly - 3-4 (slit into halves)
Asafoetida powder - 1 tsp
Corrainder leaves - 1 tbsp (Chopped)
Salt to taste
Oil
Ghee
For seasoning
Mustard seeds - 1 tsp
Red chilly - 3-4 pieces
Curry leaves - 10-15 nos
Preparation Method
- Dissolve soft asafoetida in 1/4 cup water and keep it aside
- Pressure cook toor daal with a few drops of oil and turmeric powder to it for three whistles
- When the pressure is let off, add asafoetida solution and salt. Bring it to boil, stirring it occasionally by adjusting the flame. Add more water if required
- Add slit green chilly and corriander leaves and keep it closed for about 10 minutes
- For seasoning, in a small pan, add 3-4 teaspoon of ghee or oild. Add mustard seeds to it
- When mustard ,add cut red chillies and saute for 30-45 secs
- Add Asafoetida powder and curry leaves
- Add seasoning to the daal
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