Hariyali Dal

by Tarla Dalal

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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 .

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Hariyali Dal recipe - How to make Hariyali Dal

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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

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