Spicy Mixed Dal
by Tarla Dalal
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With five protein-rich dals, this spicy mixed dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis. This dal can be prepared easily and quickly, but remember to soak them together for an hour to ensure uniform cooking.
- Wash all the dals. Soak for 1 hour and then drain.
- Combine the dals, 2 cups of water, salt and turmeric powder, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Heat the ghee in a deep non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute.
- Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
- Add the garam masala, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 more minutes.
- Add the curds and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the dals, mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.
- Serve hot with rotis or parathas.
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