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SHAHI DAL
INGREDIENTS
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Masoor dal (chhilke wali) |
200 gms |
Ginger (finely chopped) |
" |
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Rajma |
100 gms |
Garlic (finely chopped) |
5 flakes |
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Onion |
100 gms |
Laung |
3 pcs |
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Tomato |
50 gms |
Cardamom |
3 pcs |
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Curd |
1 cup |
Tejpatta |
2 pcs |
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Kaju |
25 gms |
Kashmiri mirch |
1 tsp. |
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Coconut powder |
25 gms |
Haldi |
tsp. |
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Green chilly |
4 pcs |
Kala namak and Jeera (grounded) |
tsp. each |
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Oil (2tsp) |
50 gms |
Coriander leaves (finely chopped) |
1 cup |
METHOD
Soak the dal and rajma in water for 4-5 hours. Boil them together in 4 glasses of water. Wait for 4 whistles. Add salt, haldi, green chilly and ginger. Simmer for 10 minutes. Cut the tomatoes in big pieces and chop the onions finely. Heat oil in a kadahi. Add cardamom, laung, tejpatta, onion and garlic. Fry till it becomes soft. Add red chilly powder. Strain the curd and add to it. Put tomato juice and boiled dal. Add kaju and coconut powder. When the dal boils, add roasted jeera. Sprinkle chopped coriander leaves. Serve hot.
Serves: 5-6 adults
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