Masalawali Toovar Dal
by Tarla Dalal
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Added to 15 cookbooks
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A fiery paste of dry red chillies, aromatic seeds and pungent ginger and garlic is at the heart of this Masalawali Toovar Dal. Although it sounds too hot, it actually ends up enjoyably semi-spicy, when this paste is combined with cooked toovar dal, baby onions and tomatoes, making the Masalawali Toovar Dal a wonderful accompaniment for any type of Rotis , Parathas or a bowl of hot rice.
- Combine the toovar dal, baby onions and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the prepared paste and sauté on a medium flame for another 2 to 3 minutes.
- Add the cooked toovar dal, tomatoes, salt and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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