A regular in my kitchen, this slightly tangy dal is best enjoyed with plain rice and some pakora by the side. Those who faces struggle to feed dal to their kids can try this.
Wash and boil the dal with a pinch of salt and turmeric and slitted green chilli. Keep aside.
Chop the tomatoes roughly. In a non stick pan, add oil, then add the mustard seeds with broken dry red chilli. Let it splutter.
Now add the chopped ginger and garlic and fry till fragrant.
Add the chopped tomatoes with a pinch of salt and cook covered till it is mashed.
Pour the dal and let it boil for 5 minutes over low heat. Adjust the seasoning. If you like the sweet and sour taste, you may add a spoonful of sugar.
Remove from heat and add a tbsp of Ghee. Keep covered.
Serve with love.
Ingredients
- Musur Dal - 1 Cup
- Tomatoes - 2
- Mustard Seeds - 1 tsp
- Chopped Garlic - 1/2 tbsp
- Finely chopped ginger - 1 tsp
- Dry Red chilli - 2
- Green chilli - 2
- Salt, Turmeric, Sugar
Wash and boil the dal with a pinch of salt and turmeric and slitted green chilli. Keep aside.
Chop the tomatoes roughly. In a non stick pan, add oil, then add the mustard seeds with broken dry red chilli. Let it splutter.
Now add the chopped ginger and garlic and fry till fragrant.
Add the chopped tomatoes with a pinch of salt and cook covered till it is mashed.
Pour the dal and let it boil for 5 minutes over low heat. Adjust the seasoning. If you like the sweet and sour taste, you may add a spoonful of sugar.
Remove from heat and add a tbsp of Ghee. Keep covered.
Serve with love.
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