Thursday, 28 January 2010

Mix Daal (Mix Lentils)

  • Chana daal/ Split Bengal Gram: 1/4 cup
  • Moong Dhuli Daal/ Split Yellow Lentil: 1/4 cup
  • Moth Beans/ Turkish Gram: 1/4 cup
  • Moong sabut/ Green grams: 1/4 cup
  • Onion:1 (chopped)
  • Tomato: 1(chopped)
  • Cumin seeds: 1/2 tsp
  • Ginger: a small piece (chopped)
  • Green chilli: 1(chopped)
  • Salt: to taste
  • Turmeric pwd: 1/2 tsp
  • Oil: 1-2 tbsp

  1. Wash green grams(moong sabut), moth beans, moong dhuli, chana daal properly and soak in ample water (~3 cups) for 15- 20 mins.
  2. Pressure cook them with salt and water. Take 1-2 whistles on high flame and cook on low flame for 30-40 mins.
  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 pressure cooked daal.
  5.  Switch off the gas.
  6. Ready to serve with chapati, nan or parantha

1 comment:

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