MASALA DAL ( METHOD 2 )

 In this dish, I have incorporated four different kinds of lentils. You can even use two kinds of lentils. But the combination of different flavours enhances the taste and makes it a nutritious meal. Besides chapati,puri,phulka this dal goes well with rice.

 

 

INGREDIENTS

 

TOOR DAL-  1/4 CUP

GRAM DAL- 1/4 CUP

SPLIT MOONG DAL- 1/4 CUP

MASOOR DAL- 1/4 CUP

 

 

INGREDIENTS TO GRIND TO PASTE

 

CORIANDER SEEDS-  4 TSP

CUMIN SEEDS-   1/4 TSP

PEPPERCORNS-  1/4 TSP

RED CHILLIES-  4 NOS

CLOVES- 2 NOS

CINNAMON- 1 SMALL 

MINCED GINGER- 1/4 TSP

GARLIC CLOVES- 4 NOS

 

OTHER INGREDIENTS

 OIL- 1 TBSP

GHEE- 2 TSP

GRATED ONIONS- 2 NOS

CHOPPED TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

CORIANDER LEAVES FOR GARNISHING

METHOD

Wash gram dal and soak it for one hour. After one hour,take soaked gram dal and other lentils and add 2 1/2 cups of water,turmeric powder,salt and a teaspoon of oil and pressure cook for 4-5 whistles and switch off and allow to cool.

 

In a mixer grinder grind all the ingredients cited in the column 'to grind ' in raw form and keep it aside.

 

In a  pan add oil and ghee and heat it. Add grated onions,salt,and saute well till the raw smell goes off. Over this add ground masala paste and saute well till the oil starts leaving the sides of the pan.

 

Add chopped tomatoes,and saute till the tomatoes turns mushy. Add water to the mixture and simmer in mild heat and switch off.

 

Add steamed lentils over the masala paste and mix well. Garnish with chopped coriander leaves.