|
Ingredients (Measurement Conversion Calculator) Green chillies - 4-6
Salt - to tast
Dry red chillies - 3 to 4
Water - 3 or 4 cups
Musur dal - 250 gm
Ghee - 1 teaspoon
Turmeric paste - 1 teaspoon
Panch phoron - 1/2 teaspoon
Directions
Wash the dal thoroughly. Boil 4 cups of water in a pan. As soon as the water starts boiling add dal and stir. Then add the turmeric and the green chillies. Continue cooking until dal is tender and there is plenty of gravy. Heat ghee in a separate pan. Fry the panch phoron and red chillies until splattering stops. Pour over dal and mix well. Add salt, stir well and then remove from heat. Serve hot with plain white rice.
|
Indian pulses dish, suitable for vegetarians, served as main course
|
 |
|
|
|
