Ingredients :-
How To Make It :-
Wash and soak both the dals in water for 20 minutes.
Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
mash the dals. Keep aside.
For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
Add the tomatoes and sauté for 3-4 minutes.
Add the dals, mix well and bring to boil.
Serve hot garnished with coriander and butter.
Ready To Serve.
- 1 cup masoor dal
- 1/4 cup yellow moong dal
- 2 green chillies, slit
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/2 tsp turmeric powder
- salt to taste
- 2 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp nigella seeds
- 1 whole dry kashmiri red chilli
- 1/4 cup sliced onions
- 1/4 cup chopped tomatoes
- 3 tbsp chopped coriander
- 1 tbsp butter
How To Make It :-
Wash and soak both the dals in water for 20 minutes.
Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
mash the dals. Keep aside.
For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
Add the tomatoes and sauté for 3-4 minutes.
Add the dals, mix well and bring to boil.
Serve hot garnished with coriander and butter.
Ready To Serve.
