irections for sauce:
This recipe makes enough sauce for about
before I realized the recipe actually called for turmeric, not
hours. Stir occasionaly. When dal is cooked, add the salt
Put the toovar dal (tour dal is closest ingredient name on
Pick over the hulled and split pigeon peas from Recipe #483388 #483388. Wash in several changes of water, and drain.
Put the split peas and 4 cups of water in a heavy-bottomed pan and bring to a boil. Watch carefully to prevent the contents of the pot from boiling over. Skim off the froth that rises to the top.
Add the turmeric and stir once. Cover partially, turn the heat down to low, and cook very gently for 1 hour, or until the beans are tender. (Older beans may take up to 1 1/2 hours.
Add the salt and stir to mix.
Pressure cook the dal with salt for about 15-20 minutes.
Mash the dal well with the back of the laddle.
Add the ginger garlic pastes, tomato puree, red chilli powder and 1/2 the butter and cook for about 20 minutes.
Add cream and cook for another 10 minutes.
The texture of this dal is creamy.
Finish off with the garam masala if you like.
Serve piping hot with any of the many Indian breads.
Tip:
The original recipe does not contain garam masala in it. Sometimes I add the same for a variation and it tastes great!
Wash and soak the moong dal and rice in plenty of
hutney ?of your choice.
Recipe courtesy of CHAI, CHAAT & CHUTNEY
nd salt.
Simmer until dal is cooked.
Heat oil
e done).
Add the dal and water to cover (by
br>Ladle potato and cauliflower Dal into individual bowls, top with
Pressure cook the lentils (toor dal) in a pressure cooker alongwith
until fragrant. Add chana dal, masoor dal, moong dal, potato, 3 cups water
Soak the toor dal (or split peas) and chana dal in two cups
Pick over dry dal for grit; rinse a couple
ll the ingredients for the dal and bring to a boil
dd turmeric and cayenne to dal and bring water to boil
1.
Simmer chana dal in a soup pot in
ith a little whipped cream (recipe follows) or cinnamon on top
Stir occasionally to ensure the dal does not stick to the