INGREDIENTS:
Masoor dal (1 Cup).
Moong dal (1 Cup).
Bengalgram (1 Cup).
Diced onions (1 cup).
Diced tomatoes (1 cup).
Chopped green chillies (4-5).
Mustard oil (15ml).
Cumin seeds (1 Tsp).
PROCEDURE:
Boil all the dal together in a big vessel or pressure cook it for 2 whistles.
Heat about 5ml of oil in a pan and add cumin seeds to it along with ginger paste as they sauted well add all the boiled dal to it, and cook it well in simmer mode, cook it till all water is evaporated and cooked dal is dried up, as it starts drying add onions, tomatoes, green chillies and cook them, stir continuously, as dal gets to dry up, it can stick to walls of pan and tend to burn.
Add chopped coriander and stir up well, as you find dal totally got dried up add mustard oil and off the flame.
Masoor dal (1 Cup).Moong dal (1 Cup).
Bengalgram (1 Cup).
Diced onions (1 cup).
Diced tomatoes (1 cup).
Chopped green chillies (4-5).
Mustard oil (15ml).
Cumin seeds (1 Tsp).
PROCEDURE:
Boil all the dal together in a big vessel or pressure cook it for 2 whistles.
Heat about 5ml of oil in a pan and add cumin seeds to it along with ginger paste as they sauted well add all the boiled dal to it, and cook it well in simmer mode, cook it till all water is evaporated and cooked dal is dried up, as it starts drying add onions, tomatoes, green chillies and cook them, stir continuously, as dal gets to dry up, it can stick to walls of pan and tend to burn.
Add chopped coriander and stir up well, as you find dal totally got dried up add mustard oil and off the flame.
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