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Wednesday, March 3, 2010

Konkan's daal


* 1 cup red gram/ pigeon peas (toor dal)
* 1" piece of ginger (according to to taste)
* 1-2 green chillies, slit
* 1/4 tsp turmeric
* salt to taste
* lemon juice
* finely chopped cilantro/corriander

For seasoning/tadka:

* ghee or oil
* 1 tsp mustard seeds
* 4-5 curry leaves
* 1 red chilli, broken into pieces
* Pinch of asafoetida


Wash dal in water. Drain thoroughly, add crushed ginger along with turmeric, green chillies and about 3 cups of water and transfer to a pressure cooker or a heavy bottom pan. Cook till dal is done then season with salt. Heat oil in a tadka/seasoning pan. Add mustard seeds and when they begin to splutter add curry leaves and chilli. Saute briefly and pour over the dal. Cover pan and let it boil for soemtime so flavors can blend. Garnish with chopped cilantro. and squuze fesh lemon juice while serving along with Ghee. You can also add tomatoes for variation.

This Rice can be served with Rice.


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