Mixed lentils Dal with kalonji / Chana dal tempered
I have no other name to call this dish. One small tiny looking ingredient can change the way a regular dal tastes is an amazing phenomenon that I recently experienced.
Ingredients (Serves 2-3 people)
2 tbsp Split Bengal Gram
2 tbsp Split Pigeon Gram
2 tbsp Split Black Gram (Udid with skin)
2 tbsp Split Moong Dal
2 tbsp Split Red lentils (Masoor)
2 tspn of red cilli powder
1 tspn of turmeric powder
1 tspn of Nigella seeds (kalonji)
1 tomato finely chopped
Salt to taste
Oil to cook
Coriander for garnish
2 tbsp Split Bengal Gram
2 tbsp Split Pigeon Gram
2 tbsp Split Black Gram (Udid with skin)
2 tbsp Split Moong Dal
2 tbsp Split Red lentils (Masoor)
2 tspn of red cilli powder
1 tspn of turmeric powder
1 tspn of Nigella seeds (kalonji)
1 tomato finely chopped
Salt to taste
Oil to cook
Coriander for garnish
Method
1) Pressure cook all the lentils in double the amount of water along with chopped tomatoes, salt and turmeric until cooked.
2) In a sauce pan, heat some oil and add the nigella seeds and let them splutter.
3) Add the cooked lentils and stir in well.
4) Now add the red chilly powder and stir again. Let it simmer for 10 minutes or until aroma comes
5) Garnish with coriander and serve with steamed rice/ jeera rice.
1) Pressure cook all the lentils in double the amount of water along with chopped tomatoes, salt and turmeric until cooked.
2) In a sauce pan, heat some oil and add the nigella seeds and let them splutter.
3) Add the cooked lentils and stir in well.
4) Now add the red chilly powder and stir again. Let it simmer for 10 minutes or until aroma comes
5) Garnish with coriander and serve with steamed rice/ jeera rice.
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