BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF,
MARASA SAROVAR BODHGAYA
INGREDIENTS:
Arhar dal -60 gms
Moong dal -60 gms
Turmeric -15 gms
Salt -2 gms
Coriander leaves -15 gms
Lemon -2
Ghee – 35 gms
For the tadka
Curry leaves -15 gms
Dry red chillies -20 gms
Minced Garlic -10 gms
Asafoetida -5 gms
Cumin seeds -50 gms
refined Oil -0.35 lt
METHOD:
In a pressure cooker take 1 cup toor dal and ½ cup moong dal. make sure to rinse the dal well.add in 2 tbsp coriander and mix well.dd 2 tomato, 1 onion, 10 cloves garlic, 1 bay mash the dal slightly and adjust consistency as required to prepare the tempering, heat 2 tbsp ghee.also, add 2 tsp ghee and 4 cup water.cover and pressure cook for 5 whistles or until the dal is cooked well.leaf, 1 black cardamom, ½ tsp turmeric, and 1 tsp salt.also add 1 tsp cumin, 2 tsp kasuri methi, 1 tsp chilli powder, pinch hing.
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