Kasuri Dal

83%

Servings

4

Prep

15 min

Cook

25 min

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Ingredients

  • 2 tablespoon ‏Tur Dal
  • 2 tablespoon ‏Masoor Dal
  • 1 teaspoon ‏Ginger Garlic Paste
  • 1 teaspoon ‏Cumin powder
  • 2 teaspoon ‏Coriander powder
  • 2 teaspoon ‏Chilli powder
  • 2 teaspoon ‏Dried fenugreek (Kasuri methi) leaves
  • 1 teaspoon ‏Garam Masala
  • 50 grams ‏Curd
  • 1/2 cup ‏Coriander
  • 2 tablespoon ‏Ghee
  • 1 No ‏Tomato (medium)

A delightful combination of Tur and Masoor dal with aromatic flavour of dried Kasuri methi and tangy curd.



Directions

Preparation

  1. Wash and soak lentils (dal) for 15 mins.
  2. Finely chop coriander.
  3. Finely chop tomato.

Method

  1. In pressure cooker add lentils, coriander powder, chilli powder, cumin powder, ginger-garlic paste, garam masala and 200ml water.
  2. Pressure cooked for 10 mins or till the lentils are properly cooked.
  3. Allow steam to escape mix curd and coriander and simmer for 2 mins.

Tempering

  1. Heat ghee in kadhai add chopped tomatoes and cook till they are soft.
  2. Add fenugreek leaves and stir for a minute.
  3. Pour over dal. Serve hot with roti or chapati

Note: Can also mix fresh cream to enhance the flavour



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