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Recipe Ingredients
Gongura Leaves – 1/2 lb (Discard stems, wash and chop leaves)
Masoor Daal – 1 cup
Water – 2 1/2 cups plus more for desired consistency
Salt – to taste
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Onion – 1/2 medium, finely chopped
Ginger – 1/2 Tbsp, minced
Garlic – 1/2 Tbsp, minced
Chilies – to taste, minced
Tomatoes – 1 medium, chopped
Recipe Method
Pressure cook Masoor Daal with 2 1/2 cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
Meanwhile, heat Oil in a large pan on medium heat.
Add Mustard Seeds and allow them to pop.
Add Cumin Sees and allow them to sizzle.
Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
Add Tomatoes and mix.
Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
Bring daal to a boil and remove from heat.
Serve hot with Rice or Chapati.
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