With temperatures rising by the day, you are probably not looking forward to spending hours in the kitchen. Try this quick recipe that takes only ten minutes of active cooking, and goes well with chapatis and paranthas.
1/4 cup channa dal
4 semi-ripe tomatoes, cut into medium sized pieces
2 medium sized onions, sliced
6 to 7 curry leaves
1 tbsp coriander leaves, finely chopped
1 green chilli pepper
2 dry red chilli peppers
a pinch of asafoetida (hing)
1/2 tsp mustard seeds
1/4 tsp each cumin seeds, turmeric powder, and paprika (or Kashmiri chilli powder)
1/2 tsp roasted cumin powder
salt, to taste
oil, for cooking
- Soak channa dal in water for 2 hours.
- Boil the dal till it’s soft but not crumbly. Drain the water and keep the dal aside.
- Heat oil in a pan. Add hing, mustard seeds, cumin seeds, and red chilli…
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