Feb 1, 2009


In my mom's family, my grandparents don't eat onions and garlic. Whenever they make roti or chapathi, my patti make this dhall for them and some other dish for others. Here is the recipe.

  1. Moong Dhall - 1 cup
  2. Toor dhall - 1 tbsp
  3. Turmeric powder - 1/2 tsp
  4. Green chillies - 3 ( acc to taste)
  5. Salt to taste
  6. Tomato - 1 finely chopped
For seasoning:-
  1. Oil - 1 tsp
  2. Mustard seeds - 1/2 tsp
  3. Cumin seeds - 1/4 tsp
  4. Asafoetida powder - a pinch
  5. Lemon juice - 2 tsp
  6. Coriander leaves - 2 tbsp
First pressure cook the dhall, adding chopped tomato, turmeric powder and salt to it. Now take a pan, preheat the oil, add mustard seeds, when it splutters add cumin seeds, green chillies, asafoetida powder and fry it till golden brown. Now add the cooked dhall to it and add 1/4 cup of water if necessary, to it, and let it cook for 3 to 5 mts. Turn off the stove and let it cool. After 10 mts, pour the lemon juice on top of it and garnish it with coriander leaves. Now dhall is ready to serve with hot rotis.

We can avoid using lemon juice, if we add more tomatoes. Also, toor dhall can also be avoided. This is a side dish but can also be used with rice. We can also add onions to this.

This recipe goes to CMT-Dhal/Kadhi/sambar/rasam, hosting by Priya, an event by Jagruti.
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