Ingredients :
- 1/2 cup Moong Dal (Lentils)
- 1/2 cup Toor Dal (Lentils)
- 1 Cup Coarse Dalia (Cracked Wheat)
- 1 Tablespoon unsalted cashew nuts
- 1 Tablespoon Blanched silvered almonds
- 2 Tablespoon Olive Oil
- 1/2 Onion chopped fine
- 1 Tablespoon Ginger, Garlic, Turmeric Paste or finely chopped
- 1 Teaspoon Salt
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Methi seeds (fenugreek seeds)
- 2 Green chillies chopped
- 1 Tablespoon Vegetable curry masala
- 10-12 Curry leaves chopped
Method :
- Soak Lentils in cold water for 15 minutes. Rinse in cold water twice.
- Heat Olive oil over medium heat. Add cumin and Methi seeds, cook 1 minute. Add almonds and cashew nuts, cook 1 minute. Add onions, Ginger Garlic and curry masala and curry leaves, cook 3 minutes.
- Now add rinsed lentils and Dalia and cook for 5 minutes.
- Add 4 cups hot water. Bring to a Boil. Add Salt. Mix and cook covered for 15 minutes.
- Serve when ready to eat with your favorite Vegetables, Fish, Chicken or Meat or as is.
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