I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 5 years ago
FIRST METHODWash and boil 2 cups pea dhal Keep aside In a pot add 3-4 tablespoon oil or ghee (Clarified butter)1 small sliced onion Add ½ teaspoon mustard seeds1 teaspoon whole Jeeru (Cumin)Few curry leaves2-3 whole torn up dry red chilli Few slices of garlicBraise well till aroma arises and onion light gold Add the boiled dhal1 small Tomato chopped (or grated)Salt to tastePinch of Bicarb½ teaspoon Tumeric Boil to a nice thick but runny dhalGarnish with chopped green dhania (coriander) and optional shallot SECOND STYLECredit to Waseema My Daughter In law Boil dhal with 1 grated or chopped tomato 1 raw sliced onion crushed chillies and chilli powder pinch of bicarb salt tumeric Braise with Rama or butter Jeeru (Cumin) torn up whole Red chilli curry leaves sliced garlic 1 sliced onion again braise well Add to pot of dhal boil till smooth Garnish with green dhania (coriander) Serve with rice and paparsAnd yellow potato fry
INFO & TIPS
Variation : to first style
(if you adding chicken fillets then add after the onion is gold in colour add 1 full tsp ginger garlic and 1 tsp dhana jeera powder braise then add dhal and tomatoes etc)