Wednesday, December 1, 2010

MIXED DAL

MIXED DAL
100GMS ARHAR DAL
50GMS CHANA DAL
50GMS URAD DAL
50 GMS MASOOR DAL
4 CUPS WATER
1 TSP RED CHILLI POWDER
1/2 TSP TURMERIC
1/4TSP GARAM MASALA POWDER
1TSP CHOPPED CORIANDER
1 SMALL ONION CHOPPED
1 TSP GINGER GARLIC PASTE
1TSP GHEE
1/2 TSP OIL
1TSP TOMATO PUREE
2 GREEN CHILLIES
SALT
METHOD
COOK THE DALS WITH WATER OIL , HALDI AND GINGER GARLIC PASTE IN COOKER. COOK ON HIGH FLAME FOR 15 MINS OR UNTIL DONE. WHEN PRESSURE DROPS TO ZERO, OPEN AND TRANSFER THE DALS TO ANOTHER VESSEL. HEAT GHEE IN KADHAI, ADD ONION AND CHILLIES. ONCE SOFT ADD TOMATO PUREE, SALT, GARAM MASALA AND CHILLI POWDER. STIR. LET THE MASALA COOK WELL ON LOW HEAT STIRRING OCCASIONALY. ADD THE DALS TO THIS , MIX WELL AND CHECK THE SEASONING. LET IT COME TO ONE BOIL. TAKE OFF THE HEAT AND GARNISH WITH CORIANDER.

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