Dal Chawal is always a comfort food for many people like me. This zucchini and lemon dal is refreshing as well as easy to make. Let’s go into details:
Servings - 4 to 5
Ingredients:
1. Zucchini medium sized - 4
2. Red lentils / Masoor dal - 1 cup (can be replaced with toordal/kandi pappu or Moong dal)
3. Green chilis/Serrano peppers -2
4. Red chili powder/Red pepper powder - 1.5 tsp
5. Turmeric - 1/2 tsp
6. Salt - To taste
7. Water - 2 cups
8. Lemon - 4 or more
Tempering ingredients:
1. Hing/ Inguva/ Asafoetida - A pinch
2. Mustard seeds/ Rai/ Aavalu - 1 tsp
3. Cumin seeds/ Jeera - 3/4 tsp
4. Ghee - 2 tsp
5. Curry leaves
Procedure:
1. In a pressure cooker, add the washed dal, green chilis, chopped zucchini, turmeric, water and cook it for 2 whistles.
2. Once the pressure is released, open the lid and add red chili powder, salt and cook it on a medium low flame for 5 mins.
3. Add 1/4 cup water if needed.
4. On a medium low flame, in a tempering pan, add ghee and fry hing + dried red chili + mustard seeds. Let the seeds splutter.
5. Add cumin seeds followed by curry leaves.
6. Incorporate this tempering into the porridge.
7. Let the dal cool down for some time.
8. Add the squeezed lemon juice when the dal is warm, not hot.
Notes:
1. If you’re using toordal instead of masoor dal, soak the toordal for half an hour at least.
2. If you're using moong dal or mung dal, no need to soak the dal.
3. Do not add the lemon juice when the dal is hot. This will turn the dal bitter.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Zucchini & Masoor Dal / Zucchini & Red Lentils (Pappu/Parippu) / Vegan & Gluten free recipes
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