Teen Ratna Dal
by Tarla Dalal
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Added to 44 cookbooks
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This wholesome combination of three lentils, flavoured with an assortment of spices, is a good source of calcium and protein for the mom-to-be.
Green chillies, ginger and garlic contribute their heady flavours to this sumptuous dal, while a tempering of whole spices and seeds adds to the aroma and taste. Relish the Teen Ratna Dal with rotis of your choice.
- Combine all the dals, green chilli, ginger, garlic, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Remove the green chilli and discard it. Keep the cooked dal mixture aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds, cardamom, cloves and pepper.
- When the seeds crackle, add the asafoetida and red chillies and sauté on a slow flame for a 30 seconds.
- Add the onions and sauté on a slow flame for 1 to 2 minutes or till they turn translucent.
- Add the cooked dal mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the lemon juice, mix well and cook on a medium flame for another minute, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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