| split
mung beans |
175gram, soaked |
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| split orange pea |
3 tbsp, soaked |
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| onion |
1
large, sliced |
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| tomato |
1
medium, sliced |
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| garlic/ ginger paste |
1tsp |
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| coriander powder |
1tbsp |
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| red chili powder |
1-1/2tbsp |
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| turmeric powder |
1/4tsp |
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| salt |
to taste |
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| green
chilies |
5 - 6, whole |
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| fresh cream |
1 tbsp - optional |
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| oil |
1/2 cup |
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| For Tempering: |
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| cumin seeds |
1
tsp |
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| round red chilies |
5,
whole |
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| garlic cloves |
5 |
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| For Garnishing: |
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| fresh coriander |
2 tbsp, chopped |
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| ginger julienne |
1
tbsp |
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| fresh cream |
1 tsp |
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| Method: |
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| Heat
half oil in a pressure cooker and fry onions until golden. |
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| Add
garlic/ ginger paste; saute for 1 minute. |
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| Add
red chili powder, coriander powder, turmeric and salt; mix well. |
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| Add
daals, tomato, green chilies and 3 cups of water. |
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| Boil on high heat for 5 minutes and then put
on pressure for atleast 20 to 30
minutes. |
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| Note:
Daal should be very smooth and mashed. |
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| Turn
off heat, release the pressure and add fresh cream; mix well. |
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| Note:
Fresh cream can be skipped to make it simple daal. |
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| Heat
the remaining oil in a frying pan, fry all the ingredients for tempering
together for about 1- 1/2 minute. |
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| Pour
it over the cooked lentil curry, cover and cook for 10 minutes on a very low
flame. |
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| Garnish
before serving. |
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| Serves
hot with boiled rice. |
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| Serves 4 to 6. |
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