Hariyali Dal

by Tarla Dalal

add to my cookbook

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 52 cookbooks This recipe has been viewed 18263 times

Masoor Dal cooked with lots of greens and just the right amount of spices, this Hariyali Dal is ideal for those with acidity .

A simple paste of minimal, everyday ingredients turns out to be so effective in flavouring this dal, that you cannot help licking your fingers!

A dash of amchur together with the tang of tomatoes gives the Hariyali Dal a really tempting taste. Enjoy it hot and fresh.

Also try other stomach-friendly dal like Mixed Dal .

Add your private note

Hariyali Dal recipe - How to make Hariyali Dal

Tags

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins Makes 4 servings

Ingredients

1 cup masoor dal (split red lentil)
2 cups greens (fenugreek leaves , amaranth leaves , coriander)
1 tsp ghee
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste

To Be Ground Into A Smooth Paste (using Little Water)
1 green chilli , roughly chopped
6 garlic (lehsun) cloves
25 mm (1") ginger (adrak)

Method

Combine the masoor dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside.
Allow the steam to escape before opening the lid.
Heat the ghee in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
Add the tomatoes and prepared paste and sauté on a medium flame for few seconds.
Add the cooked masoor dal, mix well and cook on a medium flame for 1 minute.
Add the greens, mix well and cook on a medium flame for 1 minute.
Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
Serve hot.

RECIPE SOURCE : Acidity Cook Book

Login Name
Password