INGREDIENTS:-
- DAL (ANY OF DAL LIKE GREEN MOONG/MASSOR / TUWAR DALETC)
- 2 ONION
- 2 TOMATO
- 2-3 GREEN CHILLY
- KASHMIRI RED CHILLY POWDER 1 TSP
- SINDHAV SALT AS PER TASTE
- CORIANDER LEAVES
- JEERA 2 TSP
- DHANIA POWDER 1 TSP
- HALDI POWDER 1 TSP
- HING ¼ TSP
- DAL MASALA POWDER 2 TSP
- 1 TSP DESI GHEE.
- FRESH GARLIC PASTE 2 TSP.
RECIPE:–
- WASH DAL 2-3 TIME AND SOAKED FOR 15 MINUTES.
- CHOPPED ALL VEGETABLES.
- COOK DAL IN COOKER AS PER DAL.
- FOR TADKA HEAT PAN AND ADD 1 TSP DIES GHEE.
- AFTER HEATING ADD 2 TSP JEERA, ROAST IT FOR FEW SECONDS TILL BROWN.
- ADD ONION AND FRY ON LOW FLAME TILL IT WILL BROWN. IT’S TAKE LITTLE MORE TIME BECAUSE OF LESS GHEE AND LOW FLAME.
- ADD HALDI POWDER, HING, KASHMIR RED CHILLY POWDER,DHANIA POWDER.
- ADD TOMATO AND GARLIC PASTE AND COOK UNTIL TOMATOES ARE SOFT.
- ADD COOKED DAL AND BOIL IT FOR FEW MINUTES TILL MARSALA AND DAL MIX WELL.
YOU CAN EAT IT WITH RICE, BROWN RICE, ROTI.