Method • Big pinch cumin seeds (or about a teaspoon)

method • big pinch cumin seeds (or about a teaspoon)

IndianOtherEasy30 minBy Northstar

Ingredients

Servings

1. Boil the toor dhal in the cooker for only two whistles.It should be just • Dry chilli
2. In the blender, grind together two onions, garlic, ginger, coriander
3. Slice the other onion finely. high heat for ten minutes, then cook, covered on low heat for at least 1
4. Melt the butter in a pan and fry the sliced onion with the hour, preferably three or four.
5. Now add the boiled dhal to it and add a little water to make a gravy. and add some more water.
6. Add salt to taste. 4. The mix, in the end should be gloopy.
7. Boil for a while till you get the required consistency. 5. In a small frying pan, heat the ghee or oil until very hot, take off the
8. Eat it hot with rice and papad. heat and add the coriander seeds, return to heat until very hot again (not
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1
boiled and not too soft. • Ghee or other oil (be generous)
2
leaves, tomatoes,cumin seeds,coriander powder and the red chillies(or Method:
3
powder). 1. Boil the lentils in the water with the turmeric and splash of oil, on a
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cardomom,cinammon and cloves.When the onions are turning a little 2. When liquid is reduced you can taste the dal. It should taste good, if it
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brown, add the ground masala and fry for around 15-20 minutes(all the is bland then you may need more salt, or more cooking.
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water should have evaporated, and the paste should be dry). 3. If the liquid boils down and it gets too thick too early, lower the heat
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long), add the cumin seeds and the dried, chopped chilli. Without
8
dithering immediately pour this mix into the pan of dal and put the lid