Monday, July 15, 2013

Spring Onion & Tomato Daal

This is my daughter's favorite kind of daal. Here's how I make it:

1/2 cup toor daal (I always mix a little mung daal and abt 1 tsp methi seeds) - wash well and cook with 1 cup water in pressure cooker for 4 whistles
Tempering - 2 tsp ghee, 1 tsp cumin seeds, pinch of asafoetida (hing), 1/4 tsp turmeric pwd
4 spring onions - chopped
1 tomato - chopped
1 tsp salt or to taste
1/2 tsp sugar
1 tsp lemon juice
chopped cilantro to garnish

Heat the ghee, add cumin seeds, hing and turmeric pwd. Fry 2 mins. Add the chopped spring onions and tomatoes. Fry on medium heat for 5 mins till tomatoes soften. Add the boiled daal, salt and sugar. Adjust water to get consistency desired. Mix well and bring to a boil. Take off heat, squeeze in the lemon juice and garnish with the cilantro.

Serve hot with rice.

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