Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Course: Main | Servings: 4
Difficulty level: easy
Ingredients
For the dal
- 85 g Mung dal, dhuli, raw, washed
- 4 g Salt
- 1 g Turmeric / haldi
For tempering
- 2 g Cumin seed / jeera
- 12 ml Cow Ghee
- 5 g Dried chillies, whole
- 5 g Dried chillies, powdered
- 4 g Garlic, finely chopped
To serve
- 5 g Coriander leaves, chopped
Instructions:
For the dal
- Add washed dal with 2.5 cups water, salt and turmeric into a pressure cooker. Close cooker and cook dal on high heat for 1 whistle. Turn off flame and allow the pressure to subside.
For tempering
- In a tadka dish, add ghee and heat on low flame until almost smoking hot.
- Add cumin seeds whole red chillies and wait until the cumin starts crackling. Add garlic and chilli powder and turn off flame.
To serve
- Add the fresh tadka to the hot dal, reserving some for garnish. Mix.
- Add the garnishing - the remaining tadka and chopped coriander. Serve immediately.
Nutrition (Per Serving)
Calories: 102 kcal | Protein: 5.3 g | Carbohydrates: 11.8 g | Fat: 3.4 g | Fiber: 2.7 g