- 1 cup yellow lentils
- 1tsp jeera
- 1tsp chili powder
- 1 chopped onion
- 1 tsp turmeric powder
- 2tbsp chopped coriander
- 3tbsp ghee (clarifyed butter)
- salt to taste
- 2tbsp butter
- 1 chopped tomato
- 1tsp fresh curd
- ½ tsp garam masala
- Wash the lentils. Soak for an hour and then drain.
- Heat the ghee. Add cumin seeds and cook until they begin to crackle.
- Add onion and cook until light pink
- Again add the dal and cook for 4-5 minutes
- Add coriander powder, chili powder, turmeric powder and salt.
- Cover and cook until 2/3rds of the water has evaporated
- Mash the dal lightly
- Prepare the tempering by melting the butter, adding the tomato, curds and garam masala. Cook on slow flame for 2 minutes
- Add to the cooked dal and stir for 3-4 minutes.
- Sprinkle coriander on top and serve hot.
- 1 cup red lentil dal, soaked for 1⁄2 hour
- 1 heaped cup rice, washed and soaked with water for 1⁄2 hour
- 3 tablespoons ghee (substitute with oil)
- 1 heaped cup sliced onions • 1⁄4 teaspoon black pepper • 3 whole cloves • 3 green cardamom pods, lightly bruised
- 1 (2-inch) piece cinnamon stick • 13⁄4 cups water • salt and pepper to taste
- Add 2 tablespoons ghee to pot and heat on medium heat.
- Add onions and sauté until brown (about 7 minutes).
- Remove half of the fried onions and set aside.
- Add spices – black pepper, cardamom, cloves and cinnamon to pot and sauté.
- Drain rice and lentils, add to pot and stir. Let fry for 2 – 3 minutes.
- Pour in water, add salt and pepper to taste along with remaining tablespoon ghee to pot, stir, and cover and bring to a boil. As soon the pot comes to a boil, reduce the heat to low and let cook undisturbed for 25 minutes. At the end of this time, turn off the heat and let rice stand untroubled for 10 minutes before fluffing.
- Serve with reserved fried onions.