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PrintMIXED DAL
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- Soak all the dals in water for 1 hour. Drain, then mix with the asafoetida, turmeric, salt and water in a pan. Bring to the boil, reduce the heat and cook until done. Add more water if required.
- Mash the dal with a ladle and add the ginger, chilli powder, coriander and hot water. Mix well, then cook for 5 more minutes on a medium heat.
- Heat the oil in a pan and add the cumin seeds and cloves. When the seeds change colour, add them to the cooked dal and stir well. Garnish with the mint leaves.
INGREDIENTS
- 200 grams split red lentils
- 100 grams split green gram, skinless
- 50 grams split pigeon peas
- 50 grams whole black gram
- Pinch of asafoetida
- 1 teaspoon ground turmeric
- 2 teaspoon salt
- 2cm piece root ginger, crushed
- 1 teaspoon red chilli powder
- 1 teaspoon ground coriander
- 2 tablespoon sesame oil
- 2 teaspoon cumin seeds
- 4 cloves
- 2 tablespoon chopped fresh mint leaves
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