Friday, 11 December 2009

Mah Chole ki daal

This daal(lentil) is a mixture of two daals. Split black gram (urad dal) and Split bengal gram (chana daal).

  • Split black gram (Urad daal): 1/4 bowl
  • Split Bengal gram (Chana daal): 1/4 bowl
  • Onion: 1 (Chopped)
  • Tomato: 1 (Chopped)
  • Ginger: a small piece (Chopped)
  • Salt: to taste
  • Turmeric pwd: 1/2 tsp
  • Green chilli: 1 (chopped)
  • Cumin seeds: 1/2 tsp
  • Oil: 1-2 tbsp

  1. Mix split bengal gram and  split black gram together. Wash them properly. 
  2. Dip the above daals in ample water (~1-2 cup) for 30-40 mins. (Don't throw the water away, we'll use it to pressure cook daal)
  3. Seasoning/ Tadka: 
    • Heat oil in pan. Add cumin seeds. Let them splutter.
    • Add chopped onions, ginger, green chilli. Cook on low flame till translucent. Add Tomatoes. 
    • Cook till done. 
  4. Add the above seasoning (tadka ) to the daal.
  5. Pressure cook daal with salt, turmeric pwd,seasoning (already added above) and water (in which it was soaked).
    • On high flame, take 1-2 whistles and then cook on low flame for 15-20 mins.
  6. Ready to serve with rice, chapati, naan or parantha.

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