My Mom's Best
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Feb 26

Contributed by Sheela

1 cup Dhal
1 big onion-cubed finely
1 Tomato-cubed
1 green chilly-sliced thinly round
1 tsp ginger garlic paste
1/2 tsp jintan putih
1/2 tsp biji sawi (mustard seeds)
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
LG Asofoetida (get in solid form & not powder-can get from Indian provision shop)-abt the size of 5 cents coin would do
curry leaves
coriander leaves chopped for garnishing.

1. Pressure cook the dhall with a little water, turmeric powder & LG (about 5 whistles-or till the dhal is cooked )
2.Heat oil in wok, add mustard seeds & after the seeds have exploded, add jintan putih & fenugreek & fry for a few secs.
3. Add onions & fry till it is limp & lightly browned.
4. Add ginger garlic paste & green chilly & fry for a few secs. Add curry leaves & chopped tomatoes.
5. Add the pressure cooked dhal (there should still be a little water). Add a more water so that it is less thick & let it boil for a few mins.Close fire & add the chopped coriander leaves.
6. Enjoy with chapattis.