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Servings: 1

Ingredients

Cost per recipe $1.97 view details
  • 3/4 c. Black gram dal
  • 1/4 c. Green gram dal
  • 1 lrg Onion finely minced
  • 1 x Tomato finely minced
  • 1 tsp Ginger garlic paste
  • 4 x Green chillies finely minced
  • 1/4 tsp Turmeric pwdr
  • 1 tsp Lemon juice Salt to taste
  • 3 Tbsp. Ghee
  • 1 tsp Minced coriander
  • 1 tsp Cumin & mustard seeds
  • 2 pch asafoetida
  • 1 tsp Sugar
  • 1 x Bay leaf
  • 4 x Cloves
  • 1 x Inch cinnamon stick broken

Directions

  1. Wash dal and pressure cook in 2 c. water. Cold and remove from cooker.
  2. Mash very lightly with a spoon.
  3. Heat half the ghee in a deep saucepan.
  4. Add in seeds, asafoetida, and seasoning. Allow to splutter.
  5. Add in ginger garlic paste, fry for a minute.
  6. Add in onions. Fry until light brown. Add in tomatoes and green chillies.
  7. Fry for 2-3 min more.
  8. Add in dal, bring to boil.
  9. Add in turmeric, salt, sugar and lemon juice.
  10. Take in serving dish.
  11. Heat remaining ghee in a small saucepan.
  12. Add in minced coriander to the warm ghee and pour over dal immediately.
  13. Stir gently. Serve with warm parathas or possibly rice.
  14. Variations: Use any other dal of your choice with same procedure.
  15. To make spicier, add in some curry pwdr.
  16. Making time: 20 min (excluding pressure cooking time)
  17. Makes: 4 servings
  18. Shelflife: Best fresh and piping warm

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 375g
Calories 504  
Calories from Fat 361 72%
Total Fat 40.29g 50%
Saturated Fat 24.14g 97%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 28mg 1%
Potassium 897mg 26%
Total Carbs 37.95g 10%
Dietary Fiber 7.8g 26%
Sugars 18.22g 12%
Protein 5.78g 9%
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