Coriander leaves for garnish (not optional, a huge chunk of taste is imparted to this particular dal by the coriander so use lots, use fresh)
- Soak the dal for 15-20 minutes. Now put it into a pressure cooker along with the chopped onion, garlic, tomatoes, green chillies and turmeric powder and of course, the lauki. Pressure cook for 3-4 whistles. Allow it to cool.
- Now remove the lid, turn on the heat. Add jeera powder, coriander powder, salt. mix well. Let it simmer.
- Meanwhile, take your tadka pan, heat oil (I use ghee but you go ahead and be ridiculous and use oil) in it. Add the mustard seeds, curry leaves, asafoetida and when it splutters, carefully add this to the dal. Stir it in well. Let it simmer - when it boils up well, turn off the heat and add the truckload of coriander leaves you have chopped. Immediately cover the dal, let the coriander release its flavours. Serve after it cools down a bit, with rice and papads :)
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