Thursday, 31 May 2012



  • Green gram dal (moong sabut)-200 grams
  • Tomatoes puree form-2 medium sized
  • Ginger grated-1/2 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/ teaspoon
  • Red chilli powder-1/4 teaspoon
  • Coriander powder (dhania powder)-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Salt to taste
  • Garam masala powder-1/4 teaspoon
  • Oil-1 tablespoon
  • In a pressure cooker, add washed dal, 3 times water as dal, Salt & half of the turmeric powder & pressure cook dal for the time as required by your pressure cooker.
  • In my case, I used Hawkins Futura which took 15 minutes on a low flame.
  • Next, prepare tadka for the dal.
  • Heat oil in a pan, add asafoetida & as it starts to crackle, add cumin seeds & as they crackle, add grated ginger to it.
  • As the ginger turns brown, add tomatoes to it.
  • Add turmeric powder & dhania powder as well.
  • As the mixture starts leaving oil, add salt, red chilli powder & garam masala powder & mix well.
  • As the mixture leaves oil, it is ready to be added to the dal.
  • Open the pressure cooker, stir dal well & add some more water to it & keep it on a low flame for around 10 minutes.
  • Then, add the tadka prepared & mix well.
  • Cover half with a lid & let it cook on a low flame.
  • Turn off the flame when dal has cooked.
  • Green gram dal is ready to serve.

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