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Veggie Herb Flavoured Toor Dal
Category : Daals and curries, Curry leaves
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat pressure cooker pan, add oil.
- Add garlic, chilli, stir to splutter.
- Add all chopped vegetables, stirfry for a minute.
- Add all chopped greens, herbs, dal, 2 ½ cups water.
- Bring to a boil, add turmeric, close cooker, place weight.
- Allow to cook for 3-4 whistles or till soft.
- Allow to cool till steam is release fully.
- Remove, blend roughly with either manual or electric hand blender.
- Add all masala powders, salt, lemon juice, bring to a boil.
- Simmer further for 3-4 minutes.
- Pour into serving dish.
- Heat ghee in a small seasoning crucible or spoon.
- Add seeds, allow to splutter.
- Add asafetida, cinnamon clove powder.
- Add curry leaves, pour while sizzling, onto dal.
- Cover for a few seconds, before serving.
- Serve piping hot with rice, pulao, parathas, etc.
Making time: 45 minutes (excluding pressurecooking time)
Makes: 3-4 servings
Shelflife: 1 day
Ingredients:
1 cup toor dal, washed and soaked for 30 minutes
1 cup spinach washed, chopped roughly
2 tbsp. green sorrel washed, chopped roughly
1 sprig fresh marjoram chopped
1 sprig fresh thyme, chopped
1 small capsicum chopped
1 medium onion chopped
1 medium tomato chopped
1 small brinjal chopped
2-3 flakes garlic
2 green chillies, chopped roughly
¼ tsp. garam masala powder
½ tsp. coriander seed powder
¼ tsp. turmeric powder
salt to taste
lemon juice to taste
½ tbsp. oil
To season:
1 sprig curry leaves
½ tsp. cumin seeds
1 pinch cinnamon clove powder
2-3 pinches asafetida powder
1 tbsp. ghee or butter
1 cup toor dal, washed and soaked for 30 minutes
1 cup spinach washed, chopped roughly
2 tbsp. green sorrel washed, chopped roughly
1 sprig fresh marjoram chopped
1 sprig fresh thyme, chopped
1 small capsicum chopped
1 medium onion chopped
1 medium tomato chopped
1 small brinjal chopped
2-3 flakes garlic
2 green chillies, chopped roughly
¼ tsp. garam masala powder
½ tsp. coriander seed powder
¼ tsp. turmeric powder
salt to taste
lemon juice to taste
½ tbsp. oil
To season:
1 sprig curry leaves
½ tsp. cumin seeds
1 pinch cinnamon clove powder
2-3 pinches asafetida powder
1 tbsp. ghee or butter
