Ingredients:
1 cup channa dal
1 cup onions slices (thin)
1 tbsp. tender fenugreek leaves or dill leaves (finely chopped)
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee
Method
Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.
Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh
1 cup channa dal
1 cup onions slices (thin)
1 tbsp. tender fenugreek leaves or dill leaves (finely chopped)
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee
Method
Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.
Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh