URAD DAL- MAASH DAL !!!

 WHITE URAD DAL/MASH DAL  IS A SPLIT OR WHOLE URAD DAL WITH ITS SKIN REMOVED.IT IS A VERY NUTRITIOUS PULSE WITH A HIGH IRON CONTENT ,EASY TO PREPARE AND LIGHT ON THE STOMACH ..

THIS RECIPE IS A VERY EASY ONE,MILDLY FLAVOURED AND SERVED WITH ROTI OR CHAPATHI OR PARATHA !!!

RECIPE CARD:

PREPARATION TIME:5 MINS

COOKING TIME : 10-15 MINS

SERVES:4-6

INGREDIENTS:

• SPLIT URAD DAL/MASH DAL-200gms
• ONIONS/PIYAZ- 2 BIG (SLICED)
• GREEN CHILLIES/HARI MIRCH - 3-4no
• BLACK PEPPER POWDER/KALI MIRCH-1TSP
• GINGER AND GARLIC PASTE /ADRAK LASSAN - 1TSP
• GHEE -2TBSP
• OIL FOR FRYING ONIONS.
• CORRIANDER LEAVES/DHANYA-3-4 TBSP (CHOPPED)
• SALT TO TASTE .

METHOD:

1. WASH THE URAD DAL AND COOK THE DAL WITH GINGER AND GARLIC PASTE AND SLIT GREEN CHILLIES. I COOKED IN PRESSURE COOKER FOR 1 WHISTLE AND THEN  SWITCHING OFF THE FLAME.
2. ALTERNATIVELY YOU CAN ADD WATER TO COVER THE DAL ADD GINGER AND GARLIC PASTE AND GREEN CHILLIES AND COOK IN A DEEP PAN .
3. COOK THE URAD DAL TILL ITS COOKED BUT THE GRAINS SHOULD BE SEPARATE AND NOT MASHED.
4. SLICE THE ONIONS,TAKE OIL FOR FRYING IN A DEEP PAN  AND FRY THE ONIONS TILL GOLDEN BROWN . REMOVE AND KEEP ASIDE.
5. ADD BLACK PEPPER POWDER,SALT TO THE COOKED DAL (THE DAL SHOULD BE DRY ),ADD MELTED GHEE AND HALF OF THE FRIED ONIONS  AND CORRIANDER LEAVES .MIX WELL .
6. SERVE GARNISHING IT WITH FRIED ONIONS