Sanoli's Kitchen: PARSI DAAL

Tuesday, April 17, 2012


1/2 Cup red lentils (Musoor Daal)
1 chopped green chilli
1 flake of garlic (chopped)
A pinch of turmeric powder
1/2 tsp Nigella seeds (kalonji)
1/2 tsp cumin seeds (Jeera)
A pinch of red chilli powder
1 tbsp clarified butter (Ghee)
1 tbsp chopped coriander leaves
Salt to taste

Cook red lentils in a pressure cooker with a pinch of turmeric powder, Salt and sufficient water.

Cook for 10 minutes on medium heat.

After cooling down, mash the lentils a little and keep it in a sauce pan.

In a pan heat 1 tbsp of clarified butter. Add cumin seeds, nigella seeds, chopped garlic, green chilli and red chilli powder. Fry for 1 minute on low heat and pour over the boiled lentils.

Now put the sauce pan in a low heat and add a little water if required (checking the consistency of lentils). Now cook for 2 minutes.

Garnish with coriander leaves and serve hot with chapati or steamed rice.

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