Serves 1
Directions
- 1Place Garlic Cloves, Ginger, and Green Chillies in a mortar and pestle and crush.
- 2Place Toor Dal and Moong Dal in a bowl and wash.
- 3Chop an Onion and Tomatoes on a cutting board.
- 4Place Dal in the Pressure cooker, add Raw Mustard Oil, Haldi Powder, Red Chilli Powder, Coriander Powder, Salt, tej patta, Badi Elachi, Laung, Black Peppercorns, Onion, Tomatoes and the Ginger and Garlic paste and then mix.
- 5Cook the mixture for 2-3 minutes without water and then add Water.
- 6Put Desi Ghee on the upside down lid, close the pressure cooker, and cook for 2 whistles.
- 7Add Desi Ghee, Jeera, Hing, Garlic Cloves, Dried Red Chillies to a small pan and roast them.
- 8Add Red Chilli Powder, Ginger and water
- 9Pour the small pan ingredients into the Pressure Cooker and serve.
Ingredients
- Garlic Cloves
- 1 Inch Ginger
- 2 Green Chillies
- 1 Cup Toor Dal
- 0.25 Cup Moong Dal
- 1 Onion
- 2 Tomatoes
- 1 Tbsp Raw Mustard Oil
- 0.5 tsp Haldi Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Salt
- 2 Tej Patta
- 1 Badi Elachi
- 4 Laung
- 4 - 5 Black Peppercorns
- 3 Cups Water
- Desi Ghee
- 1 Tbsp Desi Ghee
- 1 tsp Jeera
- A pinch of Hing
- 2 - 3 Garlic Cloves Fine Chopped
- 2 Dried Red Chillies
- 1 tsp Kashmiri Red Chilli Powder
- Ginger Juilienes
Equipment
BowlCutting boardKnifePressure cookerSpoonSmall pan
Tips
- Use Fresh Ingredients to get the best flavour
- Do not overcook the dal, it should be soft and the grains should be showing
- Water is added to the ghee to create a smoky flavour
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