Ingredients-
1 cup Daal
Asafoetida
1 tsp Salt
2 tsp Mustard seeds
4 Green chillies
1 tsp Ghee
5 Curry leaves
Preparation-
Soak Daal for about 15 mins.
Take daal and slit green chilles and boil for 15-20 mins in a cooker.
Once the cooker cools off, reheat the daal in a pan.
Add salt and asafoetida to it.
For the sizzle(tadka), take ghee in a small pan.
Once heated, add the mustard seeds and allow them to splutter.
Add curry leaves.
Add the sizzle to the daal mixture.
Serve hot with rice or chapatis
1 cup Daal
Asafoetida
1 tsp Salt
2 tsp Mustard seeds
4 Green chillies
1 tsp Ghee
5 Curry leaves
Preparation-
Soak Daal for about 15 mins.
Take daal and slit green chilles and boil for 15-20 mins in a cooker.
Once the cooker cools off, reheat the daal in a pan.
Add salt and asafoetida to it.
For the sizzle(tadka), take ghee in a small pan.
Once heated, add the mustard seeds and allow them to splutter.
Add curry leaves.
Add the sizzle to the daal mixture.
Serve hot with rice or chapatis
