This dal combines four different dals and gives it a great taste & texture. I usually make it with whatever I have in the store cupboard. This recipe calls for equal measures of channa dal, split moong dal, urad dal and red dal. Toor dal works well in this recipe too.
Ingredients
60g channa dal
60g yellow split moong dal
60g urad dal
60g red dal
1/2 teaspoon tumeric
2 tablespoons coconut oil or olive oil
pinch if hing (asafetida)
1/2 teaspoon whole cumin
1 dry Kashmiri chilli
1 teaspoon crushed ginger
1 teaspoon crushed green chillies
piece of kokum for sourness or add lime
salt to taste
Method
1. Cook the dals in a pressure cooker, around 3 whistles should be good enough.
2. Heat oil in a pan, when its hot add whole cumin, when they start sizzling add the hing and red Kashmiri chilli.
3. Then add the ginger and green chillies, let this cook for a minute.
4. Add the cooked dal, tumeric, salt, kokum and 200ml boiling water.
5. Let this cook slowly for a further 10min or until desired consistency is achieved. It should not take a long time
6. Serve with hot rotlis or millet flour rotla and pickle
Ingredients
60g channa dal
60g yellow split moong dal
60g urad dal
60g red dal
1/2 teaspoon tumeric
2 tablespoons coconut oil or olive oil
pinch if hing (asafetida)
1/2 teaspoon whole cumin
1 dry Kashmiri chilli
1 teaspoon crushed ginger
1 teaspoon crushed green chillies
piece of kokum for sourness or add lime
salt to taste
Method
1. Cook the dals in a pressure cooker, around 3 whistles should be good enough.
2. Heat oil in a pan, when its hot add whole cumin, when they start sizzling add the hing and red Kashmiri chilli.
3. Then add the ginger and green chillies, let this cook for a minute.
4. Add the cooked dal, tumeric, salt, kokum and 200ml boiling water.
5. Let this cook slowly for a further 10min or until desired consistency is achieved. It should not take a long time
6. Serve with hot rotlis or millet flour rotla and pickle
