|
Ingredients (Measurement Conversion Calculator) Sugar - to taste
Urhad Dal - 250 gm
Ginger paste - 2 Tablespoons
Ghee - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Water - 6 cups
Red chillies -
Salt - to taste
Turmeric paste - 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.
|
Indian pulses dish, suitable for vegetarians, served as main course
|
 |
|
|
|
