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Preparation Time : 5
Cook Time : 20
Total Time : 25
spring onion stalks, chopped 4-5 nos
coriander roots, chopped 1/2 cups
tomatoes, chopped 2 nos
Bengal gram lentil (chana dal) 1/4 cups
olive oil 1 tsp
butter 1 tsp
salt or to taste 1/2 tsp
pepper powder 1 tsp
stock cube 1 nos
lime juice or to taste 1 tsp
chopped spring onion (green part) to garnish 1 tsp
fried onions 1 tbsp
red chili flakes to garnish 1/4 tsp
Pressure cook the chana dal in 1 cup water for 3-4 whistles. Keep aside. Heat oil and butter in a pan. Add the garlic and brown them lightly.
Then add the chopped spring onion and coriander stems. Saute for 2-3 minutes. Now add the salt, pepper powder, stock cube and the tomatoes. Continue to fry for 2 more minutes.
Add 3-4 cups water and pressure cook for 2-3 whistles. When cool, blend it along with the boiled chana dal.
Heat through and add lime juice. Garnish with chopped spring onion and fried onions. Serve them hot in individual bowls and relish as a light meal with bread croutons or soup sticks.
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