Monday, 5 November 2012

Moog daal


*      2cup split moog daal
*      2 cups water
*      1/3 tbsp. canola oil
*      2 tbsp cumin seeds
*      4 green chilies, split laterally
*      3dry red chilies, frayed into pieces
*      2 tbsp annoy ginger
*      15 curry leaves
*      1 tbsp turmeric
*      Big pinch asafetida
*      Salt to taste
*      2 tbsp lemon juice

1 .      Clean the moog daal as well as make sure it cautiously for little astound. Carry the water to a boil, insert the daal, decrease the warmth to a boil and heat awaiting yielding about 25 minutes.
2 .      Temperature the oil into a standard -sized pan as well as add the cumin seeds; cook them in anticipation of they brown, other than be cautious not to blaze regarding a minute.
3 .      Add the red chilies, green chilies, curry leaves, as well as ginger, and heat for a little seconds.
4 .      After that add the turmeric and asafetida, mix, and straight away add the safe to eat daal. Test to certify there’s adequate water, and stipulation the daal come into view too fat or dry, add a quantity of.
5 .      Add salt to taste, and boil for about 15 minutes. Immediately earlier than helping, add lemon juice. Serve up with ruti.

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