Cooking has always been my passion. No matter what or when. After we moved to Kuwait, I didn't want to get back into the aviation industry, rather focus on something less taxing.
So I started my own tiffin service, where I was providing meals to Indians in various companies. That's when I had to come up with different dals for all days of the week.
One of my friends used to make this dal, and surprisingly I remembered the recipe, which definitely came to my rescue in making a different dal everyday!
A delicious, thick and smoky dal. Goes perfectly well with rice and ghee.
Bon Appétit
So I started my own tiffin service, where I was providing meals to Indians in various companies. That's when I had to come up with different dals for all days of the week.
One of my friends used to make this dal, and surprisingly I remembered the recipe, which definitely came to my rescue in making a different dal everyday!
A delicious, thick and smoky dal. Goes perfectly well with rice and ghee.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 30 - 35 Minutes 4 Portions |
INGREDIENTS Moong Dal Oil Cumin Bayleaf Hing Ginger - Garlic Paste Jeera Powder Coriander Powder Turmeric Powder Carrot Peas Cauliflower Salt Ghee | QUANTITY 1 cup 2 tbsp 1 tsp 1 1/4 tsp 1 tsp 1 tsp 1 tsp 1/2 tsp 1 large, diced 1/2 cup 5 - 10 flowerettes (optional) to taste 1 tbsp |
RECIPE
Wash and drain the dal. Heat 1 tsp oil in a pan and roast the dal till it becomes golden brown.
Heat the rest of the oil in a pressure cooker, add jeera, hing and bayleaf. Add the ginger - garlic paste and cook for 1 minute.
Add the diced carrots and peas, and all the other masala powders. Stir well.
Add the dal with the required amount of water, salt, and ghee.
Pressure cook for 3-4 whistles. Mash the dal well.