This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Rajasthani Dal - Indian Vegetarian Curry
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- #6163
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup green gram split (moong dal)
5 tablespoons bengal gram split (chana dal)
1 tablespoon ginger (chopped)
1 teaspoon turmeric powder
salt, to taste
2 tablespoons oil (i just use peanut or vegetable in this case)
1 teaspoon cumin seeds
1/2 teaspoon asafoetida (known as "hing" in indo-pak groceries)
2 red chiles, whole and dried
1/2 cup onions (chopped)
1 tablespoon red chili powder (cayenne)
1 teaspoon dry mango powder (amchur)
directions
Pick, wash and soak moong dal and chana dal in about 3 cups of water for an hour.
Boil soaked moong and chana dal with 4 cups of water, salt, turmeric powder and chopped ginger till chana dal is cooked.
Heat oil in a pan. Add cumin seeds, asafoetida and whole dry red chilies and cook till cumin seeds begin to crackle.
Add chopped onions; cook till onions are light brown. Add red chili powder and cooked dal to this.
Simmer for 10 minutes and add amchur or 2 teaspoons of lemon juice.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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