A new type of dal that I made today has some coconut cream added to the end product. This simply enhanced the flavour and gave this dal a nice creamy texture. it can be had with either rice or chapattis. So check out the step by step pictorial recipe to prepare this simple and delicious lentil curry.
- 1/2 cup split moong dal, soaked in water for 30 minutes
- 1-2 tbsp. coconut oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- pinch of fenugreek seeds
- pinch of asafoetida
- 1 onion, chopped
- 1-2 sprigs curry leaves
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1/4 cup coconut cream
- coriander leaves to garnish
Pressure cook the soaked dal in 1 & 1/2 cups water for 5-6 whistles. Whisk well and keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Allow it to splutter.
Add the onions and curry leaves and fry till light brown. Add the ginger-garlic paste, tomato paste, red chili powder and turmeric powder mixed with 2 tbsp. water.
Fry till the oil separates. Now add the boiled dal, 1/4 cup water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.
Add coconut cream & stir well. Simmer for a minute & add coriander leaves. Serve with rice or chapattis.
Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
asafoetida. Then add onions & curry leaves & fry till light brown.
mixed with 2 tbsp. water.
flame for 2-3 minutes.
Serve with rice or chapattis.
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