Yellow lentils cooked to perfection with the tasty tempering of butter and infused aroma of spices garnished with fresh coriander leaves and green chillies.
Ingredients:
FOR DAAL
- 1 cup moong daal*
- 1 cup masoor daal*
- 4 cups water
- Some salt
- Some paprika
FOR TEMPERING
- A scoop of butter / ghee* (unsalted)
- 1 dried red chilli
- ½ onion thinly sliced
- Few cumin seeds
- 1 pinch of Kasoori methi* (Fenugreek leaves)
- 2 – 4 curry leaves
FOR GARNISHING
- ½ bunch coriander chopped fine
- 1 – 2 green chillies chopped fine
- A pinch of garam masala powder
Procedure:
-Combine, Wash and soak both the lentils for 10 – 15 minutes. Place them in a pot and pour 4 cups of water and let them boil.
-Meanwhile, prepare tempering, Heat oil separately in a frying pan and fry onions when they are light brown add rest of the ingredients and let them splutter.
-When very little amount of water remains in daal and it comes to the right consistency add tempering.
-Mix lightly, garnish and serve hot with naan bread or chapattis.
Outcome:
Tasty masala daal is ready to serve.
Ayesha's Kitchen
Tips:
-Don’t let the tempering go black.
-Boil lentils well.
Servings:
This will serve 4 persons.
