Navrang Dal
by neetumamtani
Added to 1 cookbook
This recipe has been viewed 16604 times
To avoid the heavy makhni dal because of the cream, this dal gives excellent taste, better than makhni dal. One can also avoid desi ghee and go for oil.
Method- Soak the dals for five hours, drain and pressure cook along with salt and adequate water for 6-7 whistles on a slow flame.
- Allow the steam to escape before opening the lid and keep aside.
- Heat the ghee in a kadai and add the cumin seeds.
- When the seeds crackle, add the onions and garlic and saute till the onions are pink.
- Add the tomatoes and saute till soft and ghee start leaving the sides.
- Add deghi mirch and coriander powder, mix well and saute for 2 minutes.
- Add the cooked dal and mix well.
- Simmer for 5-10 minutes.
- Serve hot.
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This recipe was contributed by neetumamtani on 01 Aug 2011
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