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Thursday, 21 August 2014

Khalo Dal (Lentil - Sikkimese Style)


         This is a  lentil preparation of Sikkimese style with either split or whole black gram and generally had with hot steamed rice. It is a very simple dal and very common in every local household. The end product is very delicious and the flavour is derived by using raw mustard oil during the process of boiling.
          





  • 1 cup urad dal (split black gram)
  • 1 onion, chopped
  • 1 tsp. ginger paste
  • 3 cloves garlic, chopped
  • 2 green chilies, slit
  • 1 tbsp. mustard oil
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. ghee (clarified butter)
  • coriander leaves to garnish


          Boil the dal along with mustard oil, turmeric powder and ginger paste for 4-5 whistles. Add salt and give it a whisk. 

           Heat ghee in a pan and saute the onion, green chilies and garlic till light brown. Add the tempering to the boiled dal. Garnish with coriander leaves and serve hot with steamed rice.










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