Wednesday 10 September 2014

Easy Dhal

Dhal is very easy to make and you can eat it with ready-to-eat chapattis and curry or with rice and pickle.

Ingredients: (Serves two)
Moong dhal or Split green gram – 1 teacup or 150ml measure
Onion – small, 1 no, chopped
Tomato – small, 1 no, cut into small pieces
Green chilies – 1 no, chopped
Salt – ¾ teaspoon (adjust to taste)
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Curry leaves – a few

Easy Dhal
Method: Add 1 teacup of water in the pressure cooker. Wash the moong dhal well. Mix the dhal, turmeric powder, salt and 2 teacups (300ml) of water in the separator container and place it in the cooker. Cover the lid and cook on medium flame. Check if the steam escapes through the nozzle, and then place the weight. After pressure builds up and the cooker starts to whistle, keep the fire on for 3 whistles. Switch off the fire. Once pressure subsides, open the lid and remove the separator.

Heat oil in the wok, add mustard and cumin seeds and when they start to sputter, add chopped onion. Fry till onion becomes transparent. Add chopped tomato, green chilies and little water. Cover and cook till tomato becomes pulpy. Now add the dhal and mix well. Cook on low flame for a minute and then switch off the fire. Garnish with curry leaves. Serve hot with chapatti or rice. 

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