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INGREDIENTS


Mix Dal Tadka

Servings - 2 - 3

INGREDIENTS

Split pigeon peas - 80 grams

Green mung beans - 80 grams

Split bengal gram - 70 grams

Split black gram - 80 grams

Water - 1600 milliliters,

divided Salt - 1 teaspoon

Red chili - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Ghee - 4 tablespoons,

divided Dry red chili - 3

Asafoetida - 1/4 teaspoon

Garlic - 1 tablespoon

Ginger - 1 tablespoon

Green chili - 1 tablespoon

Lemon juice - 1 tablespoon

Coriander - 2 tablespoons

Ghee - 2 tablespoons

Cumin seeds - 1 teaspoon

Red chili - 1 teaspoon

PREPARATION

1. In a bowl, add 80 grams split pigeon peas, 80 grams green mung beans, 70 grams split bengal gram, 80 grams split black gram, 700 milliliters water and soak for 30 minutes.

2. Take a pressure cooker, add the soaked lentils, 900 milliliters water, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 2 tablespoons ghee and cover it with lid.

3. Cook until you hear 3 whistles.

4. Open the lid and give it a nice stir.

5. Remove it from heat and keep aside.

6. Heat 2 tablespoons ghee in a heavy skillet, add 3 dry red chili, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili and stir for 2 - 3 minutes.

7. Then, add the boiled dal in it and mix it well.

8. Bring it to a boil.

9. Now, add 1 tablespoon lemon juice, 2 tablespoons coriander and mix it well.

10. Cook for 5 - 7 minutes on medium heat.

11. Remove it from heat and keep aside.

12. Heat 2 tablespoons ghee in a pan, add 1 teaspoon cumin seeds, 1 teaspoon red chili and stir well.

13. Add the mixture into the dal and mix it well.

14. Serve hot.

Garlic Masoor Dal

Servings - 2 - 3

INGREDIENTS

Whole red lentils - 250 grams

Water - 1300 milliliters,

divided Bay leaf - 1

Salt - 1 teaspoon

Turmeric - 1 teaspoon

Garlic - 1 1/2 tablespoons

Ginger - 1 1/2 tablespoons

Oil - 40 milliliters

Cinnamon stick - 1 inch

Asafoetida - 1/4 teaspoon

Fenugreek powder - 1/4 teaspoon

Garlic - 1 tablespoon

Ginger - 1 1/2 tablespoons

Onions - 180 grams

Tomato - 220 grams

Green chili - 6

Salt - 1/2 teaspoon

Red chili - 1/2 teaspoon

Cumin powder - 1 teaspoon

Black pepper powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Dry mango powder - 1/2 teaspoon

Water - 300 milliliters

Ghee - 20 grams

Cumin - 1 teaspoon

Dry red chili - 3

Garlic - 2 tablespoons