Bangalore weather can trick you better than any magician....one has to be ready for surprises every hour....so when it showed its summery side to me i tried out this extremely tasty, healthy and cooling daal recipe....here for you too. In Bengali we call it Beulir Daal
Ingredients
Urad Dal - dhuli one/broken one - 100 gm
ginger fennel paste - 1 tbsp
hing/asafoetida - 1/2 tsp
paan phoron - 1 tsp ( a mix of five spices - jeera, kalonji, sarson, methi dana, fennel seeds
Sukhi mirch - 2-3 broken
turmeric - 1 tsp
Salt as per taste
Green chillies - 3-4 slit lengthwise
Oil - 1 tbsp
Water to boil the dal
Method
Wash the dal well and soak it for half hour - you can pressure cook it straight away too but it will take more whistles to accomplish the desired result. Pressure cook the dal with salt and turmeric. Give two-three whistles. This dal need to be overcooked for better results...you can mash it manually too after boiling it.
Heat oil in a kadai/wok. Add the paanch phoron and sukhi mirch. let it splutter. Add ginger fennel paste and hing. let it fry for another 2 minutes. Now add the dal and some more water - remember its a soupy dal and not the thick one. Add green chillies. Boil it for another 5-7 minutes and its ready:-)
Ingredients
Urad Dal - dhuli one/broken one - 100 gm
ginger fennel paste - 1 tbsp
hing/asafoetida - 1/2 tsp
paan phoron - 1 tsp ( a mix of five spices - jeera, kalonji, sarson, methi dana, fennel seeds
Sukhi mirch - 2-3 broken
turmeric - 1 tsp
Salt as per taste
Green chillies - 3-4 slit lengthwise
Oil - 1 tbsp
Water to boil the dal
Method
Wash the dal well and soak it for half hour - you can pressure cook it straight away too but it will take more whistles to accomplish the desired result. Pressure cook the dal with salt and turmeric. Give two-three whistles. This dal need to be overcooked for better results...you can mash it manually too after boiling it.
Heat oil in a kadai/wok. Add the paanch phoron and sukhi mirch. let it splutter. Add ginger fennel paste and hing. let it fry for another 2 minutes. Now add the dal and some more water - remember its a soupy dal and not the thick one. Add green chillies. Boil it for another 5-7 minutes and its ready:-)
No comments:
Post a Comment