by Tarla Dalal
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Added to 195 cookbooks
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Whole moong, urad and masoor are pressure cooked with the channa and toovar dals, resulting in a nutritious meal that is filling as well. A saucy tadka of spices, onions and tomatoes blended with the dals makes it super tasty!
- Clean, wash and soak the dals in warm water for at least an hour. Drain and keep aside.
- Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
- Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
- Add the onions and cook till they are golden brown.
- Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin powder and fennel powder and cook for 4 to 5 minutes.
- Add the curds and cook for 2 to 3 minutes.
- Add the cooked dals and salt and allow the dal to come to a boil.
- Garnish with coriander and serve hot with rice or rotis.
Nutrient values per
|Vitamin A||128.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||3.8 mg|
|Folic Acid||49.7 mcg|
RECIPE SOURCE : Dals
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