Description

Ingredients:

• 1 cup chilkewali urad dal (split black gram with skin), washed and drained
• 1/2 cup chana dal (split bengal gram) , washed and drained
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• 1 1/2 tbsp ghee
• 1/2 cup sliced onions
• 2 cloves (laung / lavang)
• 1 small stick cinnamon (dalchini)
• 2 whole dry kashmiri red chillies
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp finely chopped green chilies
• 1 tsp chilli powder
• 2 tsp lemon juice

Method:

Combine both the dals, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Heat the ghee in a deep non-stick pan, add the onions, cloves, cinnamon and red chillies and sauté on a medium flame for 2 minutes.

Add the ginger-garlic paste, green chillies and chilli powder and sauté on a medium flame for 1 minute.

Add the cooked dal, salt, lemon juice and 1 cup of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.

Serve immediately garnished with coriander.