Recipe for Dhuli Moong ki Daal (Malka Masoor)
Ingredents: 1 cup (180 g) dhuli masoor ki daal2 tsp salt 1/2 tsp haldi (turmeric)2 tbsp ghee1 tsp jeera (cumin seeds) 1/8 tsp heeng (asafoetida)1 tbsp ginger finely chopped1/2 cup finely chopped onions1/2 cup finely chopped tomatoes1 tsp powdered dhania (coriander seeds)1/2 tsp chilli powder1/2 tsp garam masala2 tbsp chopped hara dhania (coriander leaves) for garnish
Method:
Pick, clean and wash the lentils and place them in a heavy based pan, with 3 cups of water, haldi, ginger and salt. Place the pan over high heat, partially covered, and cook till tender. Heat the ghee in a heavy based pan and add the heeng and the jeera. When they begin to splutter add the onions.Saut?ill the onions are brown, add the tomatoes and stir fry till the fat separates. Add the dhania, chilli powder and garam masala, mix well and add the daal and bring to a boil, then simmer for about 1 minute.Garnish with the coriander leaves, and serve hot.
Recipe By: Niru Gupta (Indian)
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