Ingredients
for tempering / tadka
Method
Soak 1 cup of dal in water for an hour.
In a pressure cooker, add the soaked dal. sliced tomatoes, green chilli (Split in half), salt to taste and turmeric.Heat the pressure cooker till it blows the first whistle ( Or as per your cooker). Allow it to cool down.
For tempering
Heat oil and add Jira, hing, dry red chili and wait until the aroma comes out. Add finely chopped onion and ginger garlic paste. Keep stirring until onion turns clear / translucent. Add the curry leaves. Pour the tempering to the pressure cooked dal and mix it well. If there is excess water, keep heating until the dal thickens.
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- Dal : 1 Cup
- Tomato : 1 No
- Green chilli : 2 Nos
- Salt to taste
- Turmeric : 1/4 tsp
for tempering / tadka
- Onion : 1/2 no
- Hing / asafoetida : 1 pinch
- Jeera : 1 tsp
- Oil
- Dry red chilli : 2 Nos
- Ginger garlic paste : 1 tsp
- Curry leaves : 1 sprig.
Method
Soak 1 cup of dal in water for an hour.
In a pressure cooker, add the soaked dal. sliced tomatoes, green chilli (Split in half), salt to taste and turmeric.Heat the pressure cooker till it blows the first whistle ( Or as per your cooker). Allow it to cool down.
For tempering
Heat oil and add Jira, hing, dry red chili and wait until the aroma comes out. Add finely chopped onion and ginger garlic paste. Keep stirring until onion turns clear / translucent. Add the curry leaves. Pour the tempering to the pressure cooked dal and mix it well. If there is excess water, keep heating until the dal thickens.
Like it? Let us know your thoughts
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