Please connect to Internet to continue
Preparation Time : 5
Cook Time : 20
Total Time : 25
1/4 cup moong dal
1/4 cup tuvar dal
1 tbsp. oil
1 tsp. ginger-garlic paste
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. roasted coriander-cumin powder
1/2 - 1 tsp. garam masala powder
1 tsp. salt or to taste
7-8 cashew nuts
1/4 cup fried onions
1/2 cup yoghurt
1 tbsp. ghee
1 bay leaf
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2-3 green cardamoms
1 tsp. red chili flakes
1 tsp. lime juice
1 tbsp. coriander leaves, chopped
Pressure cook both the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside.
In a small bowl, mix together ginger-garlic paste and all the powdered spices with some water to form a paste. Keep aside.
Blend together the cashew, fried onion and the yoghurt. Keep aside.
Heat 1 tbsp. oil in a pan and saute the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.
Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.
Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds and switch off the flame.
Add the chili flakes and stir well. Pour this tempering on the prepared dal and add a dash of lime. Serve, garnished with coriander leaves. Goes well with rice or any Indian bread.
Please Login to comment