Here goes a recipe for giving a thought to prepare. Dhals can be time saving and a healthier option too..!! Tried this yummy one with phulka roti.
There goes the recipe
Ingredients :
3/4 cup tuvar dhal, 1/4 cup moong dhal, 3 ripe tomatoes (medium sized, finely chopped), a pinch of turmeric, few red chilli (broken), 4-5 curry leaves, 1 tsp mustard, 1 tbsp tamarind juice, 1-2 tsp red chilli powder, 2-3 tsp jeera, oil, salt and coriander leaves for garnishing.
Method :
Pressure cook tuvar dhal, moong dhal, 1/4 cup tomatoes, a pinch of turmeric, 2-3 halves of broken red chilli and few of jeera with enough water.
Mash them after it is cooked and keep it aside.
Now take a deep vessel or a non stick kadai and heat few teaspoons of oil. Crackle few mustard and jeera. Add few of red chilli and saute. Reduce the heat a bit.
Add finely chopped tomatoes and cook them till water from tomatoes gets absorbed.
Add red chilli according to your taste or the level specified and if required let it stream in a bit of oil.
Add the tamarind juice and cook well.
Now add the boiled and mashed dhal and let it simmer for 5 to 10 minutes.
Finally garnish with finely chopped coriander leaves.
Note :
I added few teaspoons of garam masala, coriander powder and roasted jeera powder for extra taste and flavor.
There goes the recipe
Ingredients :
3/4 cup tuvar dhal, 1/4 cup moong dhal, 3 ripe tomatoes (medium sized, finely chopped), a pinch of turmeric, few red chilli (broken), 4-5 curry leaves, 1 tsp mustard, 1 tbsp tamarind juice, 1-2 tsp red chilli powder, 2-3 tsp jeera, oil, salt and coriander leaves for garnishing.
Method :
Pressure cook tuvar dhal, moong dhal, 1/4 cup tomatoes, a pinch of turmeric, 2-3 halves of broken red chilli and few of jeera with enough water.
Mash them after it is cooked and keep it aside.
Now take a deep vessel or a non stick kadai and heat few teaspoons of oil. Crackle few mustard and jeera. Add few of red chilli and saute. Reduce the heat a bit.
Add finely chopped tomatoes and cook them till water from tomatoes gets absorbed.
Add red chilli according to your taste or the level specified and if required let it stream in a bit of oil.
Add the tamarind juice and cook well.
Now add the boiled and mashed dhal and let it simmer for 5 to 10 minutes.
Finally garnish with finely chopped coriander leaves.
Note :
I added few teaspoons of garam masala, coriander powder and roasted jeera powder for extra taste and flavor.
