Servings: 3-4
Ingredients:
Content
|
Quantity
|
Comment
|
Whole Moong dal
|
1 cup
| |
Water
|
To cook
| |
Tomato
|
1 big
|
Quartered
|
Onion
|
1 medium
|
Quartered
|
Garlic
|
2-3 pods
| |
Butter
|
100 grams
| |
Jeera
|
1 tsp
| |
Bay leaf
|
1 big
| |
Mace
|
1
| |
Star anise
|
2-3
| |
Black cardamom
|
2-3
| |
Green cardamom
|
2-3
| |
Marathi moggu
|
1 big
|
Broken
|
Cloves
|
2-3
| |
Coriander leaves
|
2-3 tbsp
| |
1 tsp
| ||
Coriander powder
|
1 tsp
| |
Chilli powder
|
½ tsp
| |
Garam masala powder
|
1 tsp
| |
Salt
|
To taste
| |
Sugar
|
¼ tsp
| |
Turmeric powder
|
¼ tsp
|
Method:
Wash and soak whole moong in a cup of water for 3-4 hours. Heat 50grams of butter in a cooker. Add jeera, bay leaf, cloves, marathi moggu, black and green cardamom, star anise and mace and saute once. Add the soaked dal and mix well. Add some more water (water should be more so that its easier to remove the whole garam masala later) , salt, sugar, turmeric powder and close the lid. Cook on low flame for 2-3 whistles.
Grind the tomato, onion and garlic to a smooth paste. Set it aside. Once the pressure cools down, remove the lid and remove the whole garam masala from the dal. Now add the ground paste, adjust salt, add chilli powder, jeera powder, coriander powder, garam masala, remaining butter and mix well. Bring it to a boil. Simmer for 5 minutes. Garnish with coriander leaves.
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