- In a jar, add 2 cups water, salt and mix well. Set aside. In a bowl, add black gram and green gram. Add the salted water, wash the pulses and drain it. Heat a deep non-stick pan, add the washed pulses and sufficient water. Cook on medium heat for 8-10 minutes, occasionally remove scum from top. Drain the cooked dal and keep aside. In a pressure cooker, add the cooked dal. Add ginger, green chillies and salt. Add 6 cups of water and pressure cook till 6-7 whistles. Heat 2 tbsps of butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder. Sauté for 1-2 minutes. Add dried fenugreek powder and cooked dal in the pan. Add sufficient water and mix well. Cook for 2-3 minutes. Add remaining butter and cream, mix well. Cook for 1-2 minutes. Heat ghee in a non-stick pan, add garlic and sauté till golden brown. Add this in the dal and sauté for a minute. Garnish with melted ghee and ginger strips
Lalla mussa dal
#myrecipe
By Chandana Guptha
Jan, 6th
667
Servings
4 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- 1½ cups black gram, soaked and drained
- Ginger
- Salt
- Green chillies
- Butter
- Garlic
- Ghee
- Fresh cream
- Red chilli powder
- Kasuri methi
- Coriander powder
- Tomato puree
- ½ cup green gram, soaked and drained
