I love eating all the dals and this combination is just no exception. You can always add and remove spices of your choice. I generally do that for a taste change. But the basic recipe remains the same.
Let us start cooking!!!
Ingredients:
White Urad Dal (Split White Gram): ½ cup Washed and soaked in water for ½ hour
Chana Dal (Split and skinless Bengal gram): ¼ cup Washed and soaked in water for ½ hour
Ghee: 1 tbsp
Asafetida: a pinch
Mustard Seeds: ¼ tsp
Cumin Seeds: ½ tsp
Garlic-Ginger Paste: 1 tsp (Optional)
Onion: 1 medium finely chopped (Optional)
Tomatoes: 2 medium finely chopped
Green Chilly: 1 de-seeded and finely chopped
Red Chilly Powder: ½ tsp
Coriander Powder: 1 tsp
Turmeric Powder: ¼ tsp
Clove: 2 freshly pounded
Black Pepper: 2 freshly pounded
Bay Leaves: 1 leaf
Cinnamon: 1 cm long piece
Curry Leaves: 5-6
Coriander Leaves: 1 tbsp finely chopped
Salt as per taste
Method:
1. Pressure cook the dals together with salt, turmeric powder and 3 cups of water for 4-5 whistles with one whistle on high and the remaining on low. Let the steam escape by itself.
2. Meanwhile in a kadai heat ghee. Add mustard seeds and let them splutter.
3. Add curry leaves, asafetida, cumin seeds, clove, bay leaf, and black pepper and cinnamon piece. Fry for a few seconds.
4. Now add green chillies and ginger-garlic paste and fry till the raw smell has gone off.
5. Fry the onions till translucent.
6. Add the tomatoes, red chilly powder and coriander powder. Fry till the ghee separates from the tomatoes.
7. Pour the dal into this gravy and let it cook for a few minutes.
8. Garnish with coriander leaves and serve hot with rice or chapatis.
Tips:
1. Do not overcook the dals otherwise it will be very mushy.
2. You can directly make the dal in the pressure cooker i.e. do points 2-7 in the cooker and then pour the dals with water into it. Close the lid and let it cook for 4-5 whistles.
3. Instead of clove, black pepper, bay leaf and cinnamon you can use ¼ tsp of garam masala.
See you soon with a new recipe till then Happy Cooking!!!
Let us start cooking!!!
Ingredients:
White Urad Dal (Split White Gram): ½ cup Washed and soaked in water for ½ hour
Chana Dal (Split and skinless Bengal gram): ¼ cup Washed and soaked in water for ½ hour
Ghee: 1 tbsp
Asafetida: a pinch
Mustard Seeds: ¼ tsp
Cumin Seeds: ½ tsp
Garlic-Ginger Paste: 1 tsp (Optional)
Onion: 1 medium finely chopped (Optional)
Tomatoes: 2 medium finely chopped
Green Chilly: 1 de-seeded and finely chopped
Red Chilly Powder: ½ tsp
Coriander Powder: 1 tsp
Turmeric Powder: ¼ tsp
Clove: 2 freshly pounded
Black Pepper: 2 freshly pounded
Bay Leaves: 1 leaf
Cinnamon: 1 cm long piece
Curry Leaves: 5-6
Coriander Leaves: 1 tbsp finely chopped
Salt as per taste
Method:
1. Pressure cook the dals together with salt, turmeric powder and 3 cups of water for 4-5 whistles with one whistle on high and the remaining on low. Let the steam escape by itself.
2. Meanwhile in a kadai heat ghee. Add mustard seeds and let them splutter.
3. Add curry leaves, asafetida, cumin seeds, clove, bay leaf, and black pepper and cinnamon piece. Fry for a few seconds.
4. Now add green chillies and ginger-garlic paste and fry till the raw smell has gone off.
5. Fry the onions till translucent.
6. Add the tomatoes, red chilly powder and coriander powder. Fry till the ghee separates from the tomatoes.
7. Pour the dal into this gravy and let it cook for a few minutes.
8. Garnish with coriander leaves and serve hot with rice or chapatis.
Tips:
1. Do not overcook the dals otherwise it will be very mushy.
2. You can directly make the dal in the pressure cooker i.e. do points 2-7 in the cooker and then pour the dals with water into it. Close the lid and let it cook for 4-5 whistles.
3. Instead of clove, black pepper, bay leaf and cinnamon you can use ¼ tsp of garam masala.
See you soon with a new recipe till then Happy Cooking!!!
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