HOLY BONG MASOOR DAL WITH DUAL TEMPERING

HOLY BONG MASOOR DAL WITH DUAL TEMPERING

Come summer time , I love this dal with lemon and soft fried potato with a Mustard or kala jeera tempering

INGREDIENTS
Masoor dal 100 ml ( 1 cup is 150 ml)
Onion 2 inch sliced and chopped.
Green chili 4
For tempering: 2 dry red chili and 11/2 heap tsp panch Phodon
turmeric 1 level tsp
Oil 2 tbsp ( I use ghee always)
Sugar 1/4th level tsp ( not more)
salt 

PROCESS
Boil dal with turmeric, 1/3rd chopped onion, 2 broken green chili, salt and sugar (1/4th tsp).
1 whistle in pressure cooker and done.

USE MINERAL WATER UNLESS YOU ARE SURE , YOU ARE USING SOFT WATER FROM THE TAP.

TEMPERING
1st tempering
Heat oil or ghee to smoking and fry the onion to dark brown spots on high heat. Remove from heat , take the onion out leaving the oil behind. Add the onion to the dal.

2nd tempering ,
Heat the oil again add the tempering of dry chili and panch Phodon , and when done pour it into the dal. Take some dal into the tempering pan, mix and por back into the dal.
Return the dal to burner , add the green chilis 2 or more , boil for 2 minutes, adjust salt.

Eat with rice and lemon and fried soft potato julienne. 


More about victornzekwu

Leave a comment

Your email address will not be published. Required fields are marked *