- Dabba style dal
- Carrot dal fry
- Masoor dal tadka
Preparation Time : 15 mins | Cooking Time : 25 Mins | Serves: 4-5
Yellow moong dal 1/2 cup Garlic 10 cloves Tomato 1 Onion 1 Green chili 1 Asafoetida | hing 2 pinches Red chili powder 1 tsp (optional) Salt as needed Turmeric powder 1/2 tsp Oil 1 tblsp Ghee 1 tblsp Coriander leaves few Cumin seeds 1 tsp
Method:
- Chop the tomatoes and cook this along with moong dal. Add water and 1/4 tsp of turmeric powder and pressure cook till 4-5 whistles.
- Chop the garlic, onion and green chili finely.
- In a pan add oil and ghee and add the finely chopped garlic and green chili. Add asafoetida.
- Saute till the garlic turns slightly golden brown. Saute in low flame. Take care not to burn this.
- You can add grated ginger to this, i was running out of ginger so i didn’t add.
- Add the chopped onions. Saute till it becomes translucent.
- Add the cooked dal and add red chili powder, 1/4 tsp turmeric powder and salt.
- Add 1 – 1 and 1/2 cup water to bring it to the right consistency. Mix it well. Boil it nicely and add chopped coriander leaves.
- Switch off the flame. Lasooni dal tadka is ready.
- Serve this with rice or chapathi.
- You can add Toor dal instead moong dal or mix of toor and moong dal too.
- Kasoori methi can be added in the last to enhance the taste.
