Pick, clean and wash the daal and cook with the water, salt, haldi and ginger.Key Ingredients: Bengal Gram (split)
Cook till lentils are cooked soft (takes approx.1 hour). If using a pressure cooker add only 3 cups water and cook for 12 minutes.
Heat the ghee in a pan, and add the jeera and tej patta. When the seeds splutter, add the tomatoes and stir-fry till the fat separates.
Add the green chillies, garam masala, dhania , chilli powder and ghiya and mix well.
Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Serve hot garnished with the coriander leaves.
, clarified butter
, cumin seeds
, bay leaf
, green chillies
, garam masala
, coriander seeds
, coriander leaves
, red chilli
, bottle gourd