Malwa Dal
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 4
INGREDIENTS
Tuvar dal – 1 cup
Turmeric powder – ½ tsp
Salt to taste
Tomato – ½ cup ( Chopped )
Ghee – 2 tbsp
Hing – ¼ tsp
Zeera – 1 tsp
Ginger – 1 tsp ( Finely chopped )
Garlic – 1 tsp ( Finely chopped )
Green chile – 2 ( Slit into half )
Red chilli powder – 1 tsp
Lemon juice – 2 tbsp
Fresh coriander – 2 tbsp ( Chopped )
INSTRUCTIONS
Wash the dal and add it in a pressure cooker along with 3 cups of water, turmeric powder, salt and tomato.
Pressure cook until dal is done.
Let the pressure release and then open the lid of the cooker.
Heat ghee in a pan.
Once the ghee is hot, add hing and zeera and let them crackle for a few seconds.
Add ginger, garlic and green chile and fry until garlic becomes slightly browned.
Switch off the heat and add red chilli powder in the ghee.
Immediately pour the tadka in the dal.
Add lemon juice and mix well.
Garnish with fresh coriander.
Serve hot with baffle or Phulke.
From whiskaffair.com