RECIPE OF DAL FOR DAL BATI CHURMA

Ingredient Name Tomaotes, Chopped Turmeric Powder Curry Leaves Ginger Garlic Paste Hing (asafoetida) Cumin Seeds Ghee/ Clarified Butter Yellow Split Moong Dal (with Skin On) Channa Dal Red Chilli Powder Salt To Taste Amchur Powder Coriander Leaves For Garnishing 1/4 1 Teaspoons Bunch 1/2 1 1/4 1/4 1 Quantity 2 1/4 few 1/2 Unit Numbers Teaspoons Springs Teaspoons Pinch Teaspoons Tablespoons Cup Cup Teaspoons

DIRECTIONS
1. Wash the pulses and soak for 1 to 2 hours. Then pressure cook with little turmeric with 5 cups of water for at least 10 minutes on full pressure until nicely done. The dals should turn into a nice smooth paste. 3. Heat 1 tbsp of ghee in a kadai and when it gets hot, add cumin seeds, when they splutter, add hing, ginger garlic paste and curry leaves. 4. Add turmeric powder, and finely chopped tomatoes. Mix and then add red chilli powder, salt to taste and amchur powder (dry mango powder). Saut all the ingredients well and cook the tomatoes until soft. 5. Add the cooked lentils to the kadai, adjusting the consistency using some water. 6. Let this simmer on a slow flame for 10 minutes, stirring occasionally. Sprinkle some coriander leaves on the top for garnishing