1
cup arhar/toor dal (boiled)
1 tomato (chopped)
1 ½ cups cabbage (chopped)
2-3 beans (chopped)
¼ cup peas (shelled)
1 carrot (chopped)
2 tbsp ghee
½ tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
| 1. |
In
a pressure cooker boil together tomato, cabbage, beans, peas,
carrot with 1 tbsp water and salt. Keep on low flame for 2-3
minutes after the first whistle. |
| 2.
|
Take
off fire and cool. Churn in a mixer to make a puree. |
| 3. |
Strain
the puree through a sieve to remove the skin and seeds. |
| 4. |
Mix
the puree with the boiled dal. |
| 5. |
To
temper the dal, heat ghee, reduce heat and add asafoetida. Wait
for a few seconds. Add cumin seeds. When they turn golden, add
to the dal and vegetable mixture and serve hot. |
| Nutritious
Yellow Dal - (Serves
4) |
1
tbsp nutrinugget granules
1 cup arhar/toor dal
1 tomato (chopped finely)
1" piece ginger (chopped finely)
salt to taste
2 tbsp ghee
½ tsp cumin seeds (jeera)
½ onion (finely chopped)
| 1.
|
Soak
nutrinuggets in warm water for 5 minutes. Remove from water
and squeeze out the water. Wash thoroughly with cold water. |
| 2.
|
In
a pressure cooker add dal, nutrinuggets, tomato, ginger and
salt. Add 3 cups water. Pressure cook to give 1 whistle and
then keep on low flame for 5 minutes. |
| 3. |
To
temper the dal, heat ghee, add cumin seeds. When it turns golden,
add onion. Stir fry till the onions turn brown. Add to the cooked
dal and serve hot. |
|
