Method
1. Boil the toor dal with 3 cups of water.
2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes,
and then fry them with the grated coconut.
3. Grind the above mixture with water.
4. Fry the green pepper in oil for a few minutes.
5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.
6. Add ??? 3 ??? and cook for about 5 minutes.
7. Add boiled dal and bring it to a boil
8. In the meantime fry the mustard seeds and onion.
9. Add the above ingredients & coriander leaves to the mixture.
7.2 Masur Dal (Lentils)
Serves 4
Quantity
Ingredient
1 c
Dal (Moong - yellow, or masur - pink)
3 c
Water
1
2
to taste
Salt
to taste
Pepper
teaspoon
Turmeric
1
4
2 cloves
Garlic
1" piece
Ginger
1 small
Onion
2-3 Tablespoons
Ghee (Can be replaced by butter)
1 t
Cumin seed
Method
1. Wash the dal and drain it.
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7.3.
MAH
KI
D
AL
(WHOLE
BLA
CK
BEANS)
2. Boil water and add the dal, salt, pepper, turmeric, nely chopped
ginger, and garlic. Cover the pot and simmer for 20 minutes.
3. When done, heat the ghee, add the cumin and fry until golden brown.
Add thinly sliced onions. Fry until crisp and brown.
You may add paprika and nely chopped tomatoes to the above for color
(Pour over the dal and serve).
7.3 Mah Ki Dal (Whole Black Beans)
Quantity
Ingredient
1 c
Urad or Mah dal
1" piece
Ginger
12 cloves
Garlic
Water
to taste
Salt
2-3 Tablespoons
Ghee (Can be replaced by butter)
to taste
Green chili (optional)
to taste
Garam Masala
14 t
Turmeric
f
r ac
Method
1. Clean, wash and add the dal to boiling water.
2. Add turmeric, salt, half of the nely chopped ginger, garlic and cook
on medium heat for 2-3 hours or pressure cook at 15psi for hour.
1
2
3. Uncover, cook further in same pan on low heat for hour, stir and
1
2
mash every now and then until a creamy consistency is achieved.
4. Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and
fry until golden brown.
5. Add cumin or coriander (optional). Pour over dal just before serving.
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