This flavoursome combination of three lentils and various spices is a good source of calcium, protein and iron for the mom-to-be. Enjoy it with rice variations or just dip your roti in it for a truly heady experience.
Makes 4 servings
Makes 4 servings
1/4 cup chana dal (split bengal gram)
1/4 cup moong dal (split green gram)
1/4 cup toovar (arhar) dal
1 slit green chilli
1/2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped garlic (lehsun)
a pinch of turmeric powder (haldi)
salt to taste
2 tsp oil
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1/4 tsp freshly ground black pepper (kalimirch) powder
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
1/2 cup finely chopped onions
2 to 3 drops of lemon juice
For The Garnish
2 tbsp finely chopped coriander (dhania)
- Combine the dals, green chilli, ginger, garlic, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Remove the green chilli and discard it. Keep the dal aside.
- For the tempering heat the oil in a deep pan, add the cumin seeds, cardamom, cloves and ground pepper.
- When the seeds crackle, add the asafoetida and red chilli and sauté on a slow flame for a while.
- Add the onions and sauté on a slow flame till they turn translucent.
- Add the prepared dal mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes.
- Add the lemon juice, mix well and cook on a medium flame for another minute.
- Serve hot garnished with coriander.
Recipe Source: Teen Ratna Dal by Tarla Dalal