Dal

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Ingredients list for Dal

• 1 cup Split skinless pigeon peas (tuvar dal/arhar dal) soaked for 20 minutes
• 1 teaspoon Ghee
• 1 teaspoon Oil
• 1 tablespoon Garlic finely chopped
• 1 tablespoon Fresh coriander leaves chopped
• 7-8 Curry leaves
• 1 teaspoon + for garnishing Green chillies finely chopped
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1 teaspoon Cumin seeds
• 2 pinches Asafoetida

Method

1. Place the dal alongwith 2-2½ cups water, ¼ teaspoon turmeric powder and a pinch asafoetida in a pressure cooker. Cover and pressure cook on high heat for 6 whistles or 2 minutes. Remove from heat and mash the dal.
2. Boil 2 cups water in a deep non-stick pan.
3. Heat ghee and oil in a non-stick pan. Add cumin seeds and let them change colour.
4. Add curry leaves, chopped garlic and sauté till garlic is light brown. Add remaining turmeric powder, chopped green chillies and remaining asafoetida. Mix and add the dal, stir to mix and add salt. Mix well.
5. Add boiled water, stir to mix, cover and bring to a boil. Add chopped coriander and mix well.
6. Garnish with some shopped coriander and serve hot.

Nutrition Info