Ingredients
• Split pigeon pea (toor dal/arhar dal) 1- 1/2 cup
• Ghee / Cooking oil 4-5 tablespoons
• Onion ,finely chopped 1 medium size
• Garlic,finely chopped 3 cloves medium size
• Turmeric powder 3/4 teaspoon
• Salt to taste (avoid excess )
• Dry mango powder (amchur) 1 teaspoon
• Cumin seeds (Jeera ) 1 teaspoon
• Red chilli powder ( lal mirch ) 1/2 teaspoon
Preparation :-
Heat half of the ghee ( 2 Table spoons ) in a pan when heated add half portion of the chopped onion and garlic and let it sauté till golden in color . Once they turn Golden add turmeric powder , dal , two- three cups of water and salt to taste.
Stir and bring to a boil. Lower the heat and simmer for twenty minutes and make sure it is not kept on heat for long otherwise it will get overcooked and loose its taste.
At the end add Amchoor - mango powder and simmer for another ten-fifteen minutes. Heat the remaining Oil/ ghee in another pan and add cumin seeds. When they begin to change colour put the remaining onion and garlic and sauté till pink. Add red chilli powder and sauté for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat.
Serve hot with Plain rice or Hot Chappatis
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• Split pigeon pea (toor dal/arhar dal) 1- 1/2 cup
• Ghee / Cooking oil 4-5 tablespoons
• Onion ,finely chopped 1 medium size
• Garlic,finely chopped 3 cloves medium size
• Turmeric powder 3/4 teaspoon
• Salt to taste (avoid excess )
• Dry mango powder (amchur) 1 teaspoon
• Cumin seeds (Jeera ) 1 teaspoon
• Red chilli powder ( lal mirch ) 1/2 teaspoon
Preparation :-
Heat half of the ghee ( 2 Table spoons ) in a pan when heated add half portion of the chopped onion and garlic and let it sauté till golden in color . Once they turn Golden add turmeric powder , dal , two- three cups of water and salt to taste.
Stir and bring to a boil. Lower the heat and simmer for twenty minutes and make sure it is not kept on heat for long otherwise it will get overcooked and loose its taste.
At the end add Amchoor - mango powder and simmer for another ten-fifteen minutes. Heat the remaining Oil/ ghee in another pan and add cumin seeds. When they begin to change colour put the remaining onion and garlic and sauté till pink. Add red chilli powder and sauté for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat.
Serve hot with Plain rice or Hot Chappatis
Ingredients
| • | Split pigeon pea (toor dal/arhar dal) | 1 cup |
| • | Ghee | 4 tablespoons |
| • | Onion ,finely chopped | 1 medium |
| • | Garlic,finely chopped | 3 cloves |
| • | Turmeric powder | 3/4 teaspoon |
| • | Salt | to taste |
| • | Dry mango powder (amchur) | 1 teaspoon |
| • | Cumin seeds | 1 teaspoon |
| • | Red chilli powder | 1/2 teaspoon |
Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and sauté till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till pink. Add red chilli powder and sauté for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and sauté till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till pink. Add red chilli powder and sauté for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.
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