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--Black Dal


3/4 cup black gram dal
1/4 cup green gram dal
1 large onion finely chopped
1 tomato finely chopped
1 tsp. ginger garlic paste
4 green chillies finely chopped
1/4 tsp. turmeric powder
1 tsp. lemon juice
salt to taste
3 tbsp. ghee
1tsp. chopped coriander
1 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 bay leaf
4 cloves
1" cinnamon stick broken


Wash dal and pressure cook in 2 cups water. Cool and remove from cooker.
Mash very lightly with a spoon.
Heat half the ghee in a deep saucepan.
Add seeds, asafoetida, and seasoning. Allow to splutter.
Add ginger garlic paste, fry for a minute.
Add onions. Fry till light brown. Add tomatoes and green chillies.
Fry for 2-3 minutes more.
Add dal, bring to boil.
Add turmeric, salt, sugar and lemon juice.
Take in serving dish.
Heat remaining ghee in a small saucepan.
Add chopped coriander to the hot ghee and pour over dal immediately.
Stir gently. Serve with hot parathas or rice.

Variations: Use any other dal of your choice with same procedure.
To make spicier, add some curry powder.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh and piping hot

Black Dal    

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