This blog will often have recipes borrowed from my chef-teachers which have lived me with although the friends have separated. Here is a simple dal recipe which contains max. flavor of hing (asafoetida) my favorite spice.
Ingredients
1 cup split yellow moong dal/ or toor dal, soaked for 30 minutes, drained
2 tbsp ghee
1/2 tsp cumin seeds
2 tsp of Asafoetida (hing)
1/2 tsp Turmeric powder
salt to taste
2 cups water
Instructions:
Type 1-
Heat the ghee; add cumin seeds and asafoetida. When the seeds start spluttering add soaked dal. Saute for 2 minutes.
Add turmeric powder, salt, and 2 cups water. Mix well and boil until cooked or pressure cooker the mix.
Type 2-
Pressure cooker the dal-pinch of hing n turmeric.
In a small kadhai, heat oil/ghee. Add cumin and another pinch of hing, salt and then add the cooked dal.
You can add coriander leaves for more taste.
whata kick from the hing :)
Ingredients
1 cup split yellow moong dal/ or toor dal, soaked for 30 minutes, drained
2 tbsp ghee
1/2 tsp cumin seeds
2 tsp of Asafoetida (hing)
1/2 tsp Turmeric powder
salt to taste
2 cups water
Instructions:
Type 1-
Heat the ghee; add cumin seeds and asafoetida. When the seeds start spluttering add soaked dal. Saute for 2 minutes.
Add turmeric powder, salt, and 2 cups water. Mix well and boil until cooked or pressure cooker the mix.
Type 2-
Pressure cooker the dal-pinch of hing n turmeric.
In a small kadhai, heat oil/ghee. Add cumin and another pinch of hing, salt and then add the cooked dal.
You can add coriander leaves for more taste.
whata kick from the hing :)
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