Veg
⏳ Prep Time: 2400 minute
07 Jul 2020
364 kcal
8 gm
56 gm
12 gm
split Bengal gram (chana dal) soaked for 30 minutes and drained 1/2 cup split pigeon pea (dhuli toor dal) soaked for 30 minutes and drained 1/2 cup onion large, finely chopped 1 tomato large, finely chopped 1 curry leaves 8-10 turmeric powder 1 1/2 teaspoons red chilli powder 2 teaspoons salt to taste green chillies slit 3-4 Chopped fresh coriander leaves for garnish For Tempering ghee 1 1/2 tablespoons garlic finely chopped 1 1/2 tablespoons cumin seeds 2 teaspoons
Heat a pressure cooker, add split green gram, split Bengal gram, split pigeon pea, onion, tomato, curry leaves, turmeric powder, red chilli powder, salt, green chillies and cups water and mix well. Cover the cooker with a lid and cook under pressure till - whistles are released. Open the lid of the cooker once the pressure reduces completely and mix well. For the tempering, heat ghee in a deep pan, add garlic and cumin seeds and sauté till the garlic turns golden brown. Add the cooked gram mixture, mix well and cook for a minute. Take the pan off the heat. Transfer the dal into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.
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