Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable curry. Lehsuni Daal means lots of garlic and thus it is important that garlic turns a bit golden in colour, its only then this Daal will be flavorful.
Ingredients:
1 cup
masoor daal
3 cups
water
2 tablespoon vegetable/sunflower/canola cooking oil
Salt to
taste
1 onion
chopped fine
1 tomato
chopped fine
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 tablespoon ghee (clarified butter)
2 green chilli choppes
1/2 teaspoon asafoetida
1 tsp
cumin seeds
10-12
cloves of garlic
Method:
Wash the
daal thoroughly.
Mix the
daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste,
onion and tomato in the pressure cooker for 3-4 whistles.
In
another small pan, heat the ghee well and add the cumin seeds and let them sizzle.
Add the garlic and chillies and fry till the garlic is light brown. Add the asafoetida and turn off the fire.
Add the garlic and chillies and fry till the garlic is light brown. Add the asafoetida and turn off the fire.
Quickly
add this ghee and spice mixture to the boiled daal and stir well.
Notes:
Any yellow daal- masoor, moong, tooar can be used.
If you
do not like garlic flavour, reduce the amount of garlic.
This
daal can be cooked thick or thin. I like it thin. Thus adjust water as per your
preference.
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