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Ingredients (Measurement Conversion Calculator) Water - 6 cups
Ghee - 1 teaspoon
Red chillies -
Ginger paste - 2 Tablespoons
Sugar - to taste
Turmeric paste - 1/2 teaspoon
Salt - to taste
Kalai Dal - 250 gm
Mustard seeds - 1/2 teaspoon
Directions
Wash dal thoroughly and add to boiling water. Add the turmeric. Cook until the pulses are tender. Add the ginger paste and mix thoroughly. Add salt to taste and very little sugar. Heat ghee in a pan. Add mustard seeds and dry red chillies. When these stop splattering, pour over dal and mix well. Serve hot with plain white rice.
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Indian pulses dish, suitable for vegetarians, served as main course
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