We Indians love our dal-roti. There is nothing more soul-satisfying and comforting than a bowl of dal with nice crispy roti and lots of lachha pyaz seasoned with chat masala. It also makes a good diet food to fill your tummy while providing perfect nourishment. It's my go-to meal on those chilly days that often hit Bangalore. I make a variety of dals... so if you like this recipe, do comment below and I will post another when I can.
SERVES 4
INGREDIENTS
½ cup yellow moong dal (yellow split gram)
½ cup red masoor dal (red lentils)
1 onion finely chopped
2 tomato finely chopped
1 cup mixed greens (here I used a mix of carrot greens that I had, spinach and coriander)
¼ tsp turmeric powder
1 tsp red chilli powder
1 tbsp ginger garlic paste
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp fennel powder
3-4 slit green chilli
1 tsp cumin seeds
¼ tsp hing (asafoetida)
6-8 curry leaves
Salt to taste
1 tbsp lime juice
2 tbsp oil
METHOD
Wash both the dals well and keep covered in water for half an hour.
Place in the pressure cooker with turmeric powder, salt and slit green chillies.
In a wok, heat oil. Add cumin seeds and cook until they crackle. Then add hing, curry leaves and cook.
Next fry the ginger garlic paste until the pungent flavour leaves.
Cook the onion until translucent and then add the tomatoes. Cook for 5 min. Then add all the masalas and cook.
Finally add the cooked dal, add salt and lemon juice and cook for another 10 minutes.
Keep the dal thick and mushy to enjoy it better with the roti.
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