Ingredients:
Masoor Dal - 1 cup
Moong Dal - 1/2 cup
Tomato - 1 cup
Onion - 1/2 cup
Green chillies - 6
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Cloves - 3
Cinnamon - 1/2 inch.
mustard - 1/2 tsp
Cumin - 1 tsp
Corriander - hand full
Curry leaves - 1 stem
Chilli powder - 1 tsp (upto ur spice level)
Lemon juice - half a lemon
salt, turmeric - as u use
Oil - 1 Tbsp
Butter - 1 Tbsp
Method:
- Pressure cook both the dals.
- In a pan, add oil and fry mustard, cumin, green chillies, onions, grated ginger-garlic, pounded cinnamon and cloves. Keep frying until the onion turns little brown.
- Now add the butter, turmeric and corriander leaves, fry for a little while. Finally add chilli powder, tomatoes, salt and cook until tomatoes are cooked.
- In the end add curry leaves and the cooked dals and bring to a boil.
- I put curry leaves in the end because i dont want to loose that wonderful aroma by adding them in the beggining.
- Add salt and lemon juice according to your taste.
My mother tells me of a funny thing of this masoor dal. its believed if u eat this frequently then u have hands n legs ache. She tells me how her sister loved this dal when she went to Nagpur and had this for the first time and then when she came back she made it regularly and suffered from all aches. but in east and north india its used daily like we use tur dal and they dont have any problem. So maybe only if u r not used to it u have a problem or maybe its not true at all.
ReplyDeleteanyway aruna i make this usually when we dont have any veggies at home and a simpler version too. i dont pressure cook bcos it cooks quickly.
oil+rai+jeera+lasun+onions+methi leaves(optional).fry. Add masur dal+water.After its little cooked add tomatoes.Add kothmir at the end.