New Update
Main ingredients | Toovar dal, Ginger, Lemon juice, Turmeric powder, Asafoetida, Ghee, Mustard seeds, Cumin seeds, Garlic, Onion, Green chillies, Fresh coriander leaves |
Cuisine | Indian |
Course | Dals and kadhis |
Prep time | 30-35 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1½ cups soaked split pigeon peas (toor dal)
- 2 tablespoons grated ginger
- 2 tablespoons lemon juice
- ½ teaspoon turmeric powder
- ½ teaspoon asafoetida (hing)
- Salt to taste
- Tempering
- 3 tablespoons ghee + to drizzle
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 1 teaspoon finely chopped garlic
- 1 inch ginger cut into strips
- 1 medium onion, finely chopped
- Salt to taste
- 2-3 green chilies, slit
- 2-3 tablespoons chopped fresh coriander leaves
- Garnish
- Red chilli powder for sprinkling
- Fresh coriander sprig for garnish
Method
- Heat a pressure cooker, add split pigeon peas, squeeze the juice of ginger, add turmeric powder, asafoetida, salt and 3 cups water. Mix, cover and cook under pressure for 3-4 whistles.
- Open the cooker once the pressure has reduced completely. Mix and mash the gram mixture with the back of a spoon.
- To make the tempering, heat ghee in a deep pan. Add mustard seeds, cumin seeds and garlic, mix and saute for 1 minute.
- Add ginger strips and mix well. Add onion, mix and sauté till translucent.
- Add salt and green chillies, mix and sauté for 1 minute. Add lemon juice and cooked gram mixture and mix well.
- Add 1 cup water, mix and bring to a boil. Add coriander leaves and mix well.
- Transfer the dal into a serving bowl, drizzle some ghee, sprinkle some red chilli powder, garnish with coriander sprig and serve hot.
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