DAAL MAHARANI

INGREDIENTS

  • White lentils 125 gm
  • Yellow lentils 125 gm
  • Whole green lentils 50 gm
  • Water1 – 1 ½ glass
  • Ginger paste1 tbsp
  • Salt to taste
  • Chili powder1 tbsp
  • Coriander powder 1 tbsp
  • All spice powder 1 tsp
  • Lemon juice 1 – 1 ½ tbsp
  • Fresh cream 125 ml
  • Onion 1
  • Oil¼ cup
  • Butter 2 tbsp
  • Cumin seeds 1 tsp
  • Garlic4 – 5 cloves
  • Coriander leaves 2 tbsp

COOKING DIRECTIONS

Wash 125 gm white lentils, 125 gm mung beans (yellow lentils) and 50 gm green lentils. Soak each of the lentils separately for 30 – 45 minutes.

In a pan put soaked lentils, 1 – 1 ½ glass of water, salt to taste, 1 tbsp ginger paste, 1 tbsp coriander powder and 1 tsp all spice powder. Cook on low flame till lentils are tender.

Now add 125 ml fresh cream, salt to taste and 1 – 1 ½ tbsp lemon juice. Now cook for a few more minutes on low flame.

In another pan heat ¼ cup oil and 2 tbsp butter, add 1 sliced onion and 4 – 5 cloves of chopped garlic. Sauté till golden brown.

Lastly add in cumin seeds and sauté for a few seconds. Now pour tarka mixture on top of lentils.

Now dish it out, top with coriander leaves. Serve hot with boiled rice.

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