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Greengram dhal Masala

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If you are running short of subji's for chappathi, try out this different dhal for a change!
I find that the greengram dhal (thattapayaru) availabe here is US cooks much faster than the dhal available in India.

If in India, soak the dhal for about 2 hours and pressure cook for 1 whistle and 4 minutes
If in US, just pressure cook the dhal for 1 whistle and 2 minutes.

The below process can be used to cook Chenna Masala.

Ingredients
Greengram dhal - 1.5 cups (Cooked as per above mentioned procedure) or Kabuli Chenna
big red onion - 2 - grind to a smooth paste
Ginger paste - 1 teaspoon
Jeera - 1/2 teaspoon
Tomato - 1 finely chopped
Chilli Powder - 1/2 teaspoon
corriander powder - 1/4 teaspoon
turmeric powder - little
garam masala powder - 1/4 teaspoon
chopped corrianger leaves - 1 tablespoon
salt - to taste

Method
In a pan add oil, then add jeera, onion paste, ginger paste and saute until brown. Now add chopped tomatoes and fry well. Then add chilli powder, corriander powder, turmeric powder and salt. When oil oozes out, add the cooked dhal and garam masala powder and cook for 10 more minutes and finally add chopped corriander leaves.

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