Oct 31, 2010

Dhall with Mixed sprouts

Long long ago, so long ago, I myself have no clue how long ago, I made this dhall.  It was lying there in the drafts for so long time. Finally I managed to write this today. I made this dhall when my husband was out of town. Here goes the recipe.

  1. Moong dhall - 1/4 cup
  2. Toor dhall - 1/4 cup
  3. Channa dhall -  2 tsp
  4. Mixed sprouts - 1/2 cup
  5. turmeric powder - 1/2 tsp
  6. Sambar powder - 1 tsp (acc to taste)
  7. Tomato -  1 (chopped)
  8. Salt to taste
  9. Asafoetida - a pinch
  10. oil- 1 tsp
  11. mustard seeds- 1/4 tsp
  12. Urad dhall - 1/2 tsp
  13. red chillies - 2
  14. Coriander leaves -  for garnishing.
Wash both moong, channa & toor dhall nicely. Take a pressure cooker, put the dhall, sprouts, chopped tomato, add required amount of water, add turmeric powder, sambar powder and let it cook for 2 whistles.  When the pressure is released, add required amount of salt and let it cook for another 3 minutes. Turn off the stove when u get the required consistency.  In a small pan, pre heat oil, splutter mustard seeds, fry urad dhall and red chillies to golden brown and pour it on top of the dhall. Add a pinch of asafoetida and garnish it with coriander leaves.  This goes well with hot steaming rice & ghee, rotis & pooris..

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