Difference between revisions of "Masoor Daal"
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* 1 ka(n)chaa lankaa ([[green chilis|green chili]]) | * 1 ka(n)chaa lankaa ([[green chilis|green chili]]) | ||
| − | == | + | == Procedures == |
# Wash and boil [[dal|daal]] in 2½ cup of [[water]]. Mash the [[dal|daal]] when completely done. | # Wash and boil [[dal|daal]] in 2½ cup of [[water]]. Mash the [[dal|daal]] when completely done. | ||
# Heat 3 tbsp. of [[oil]]. Roast [[cumin]] seeds until red | # Heat 3 tbsp. of [[oil]]. Roast [[cumin]] seeds until red | ||
Latest revision as of 14:30, 15 July 2012
Ingredients
- 1 cup masoor daal (lentil)
- 1 medium, sliced peya(n)j (onion)
- ½ tsp. jiraa (cumin seeds)
- ½ tsp. halood (turmeric powder)
- 1 tbsp. laban (salt) or to taste
- 1 ka(n)chaa lankaa (green chili)
Procedures
- Wash and boil daal in 2½ cup of water. Mash the daal when completely done.
- Heat 3 tbsp. of oil. Roast cumin seeds until red
- Add the sliced onions and fry until golden brown
- Pour the mashed daal into the wok and add turmeric powder, salt, and green chilli.
- Let daal simmer for at least 10 to 15 minutes.
- The more you simmer, better it tastes.
