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Dal Makhani
Ingredients
1/2 toor dal1/4 cup yellow moong dal1/4 cup masoor dal1 onion grated2 green chillies sliced1/4 tsp. ginger grated1/2 tbsp. coriander finely chopped1/2 tsp. cumin seeds1/4 tsp. red chilli powder 3-4 tbsp. butter salt
Method
Mix and wash dals well. Soak for 30 minutes.Pressure cook till soft but not overcooked. (Approx. 3 whistles)Mash a little with the back of a spoon, while hot.Heat butter in a deep pan. Add seeds, allow to splutter.Add onion, ginger and green chillies.Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.Bring to a boil. Simmer for 3-4 minutes.Garnish with chopped coriander and lemon juice.Serve hot with rice, rotis, etc.
http://www.scribd.com/M_K_A
Toor Dal
Ingredients
1 cup toor dal2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste1/4 tsp. garam masala (optional)2 pinches asafoetida1 tsp. chopped tamarind1 tsp. jaggery crushed1 tbsp. ghee1/2 tsp. each cumin and mustard seeds1 stalk curry leaves1/2 tomato chopped fine1 tbsp. chopped coriander
Method
Wash and pressure cook dal till done. (Approx. 4 whistles will do). Coolcooker and remove dal. Beat the dal with a hand beater till smooth. Keepaside.Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heatghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves.Fry for a minute. Add masala paste. Fry for a minute.Add the chopped tamarind and jaggery. Stir for a minute more. Add dal andstir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish withchopped coriander. Serve piping hot with steamed rice and papads.
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