New Update
| Main ingredients | Split red lentils (masoor dal), Split black gram with skin (chilkewali urad dal), Split skinless green gram (dhuli moong dal), Split pigeon peas (toovar dal), Split Bengal gram (chana dal), Turmeric powder, Mustard oil, Bay leaf, Garlic, Ginger, Onion, Tomato, Green chillies, Dried red chilli |
| Cuisine | Assam |
| Course | Dals and kadhis |
| Prep time | 30-35 minutes |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup split red lentils (masoor dal), soaked for 30 minutes and drained
- ½ cup split black gram with skin (chilkewali urad dal), soaked for 30 minutes and drained
- ½ cup split skinless green gram (dhuli moong dal), soaked for 30 minutes and drained
- ½ cup split pigeon peas (toovar dal), soaked for 30 minutes and drained
- ½ cup split Bengal gram (chana dal), soaked for 30 minutes and drained
- Salt to taste
- ¾ teaspoon turmeric powder
- 4 tablespoons mustard oil
- 1 bay leaf
- 1 tablespoon chopped garlic
- ½ tablespoon chopped ginger
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chillies, slit
- Fried dried red chilli for garnish
- Steamed rice to serve
Method
- Transfer all the drained dals into a pressure cooker, add salt, turmeric powder, 1 tablespoon mustard oil, bay leaf and 4 cups water. Cover the cooker with its lid and cook under pressure on medium heat till the pressure is released 4-5 times.
- Open the lid once the pressure settles completely.
- Heat 3 tablespoons mustard oil in a deep pan, add garlic and ginger, mix and sauté for 30 seconds.
- Add onion, mix and sauté on medium heat till onion turns golden brown. Add tomato and green chillies, mix and sauté till tomatoes turn pulpy. Add boiled dal, salt and 1½ cups water and mix well. Cook for 5 minutes on medium heat.
- Transfer into a serving bowl, garnish with fried red chilli and serve hot with steamed rice.
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