Kalai Dal
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Features of Kalai Dal
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Indian pulses dish, suitable for vegetarians, served as main course
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Region of Kalai Dal
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Indian
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Ingredients for Kalai Dal (Click here for measurement conversion)
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Kalai Dal - 250 gm
Water - 6 cups
Turmeric paste - ¼ teaspoon
Ginger paste - 2 Tablespoons
Salt - to taste
Sugar - to taste
Ghee - 1 teaspoon
Mustard seeds - ½ teaspoon
Red chillies - 2
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Method for making Kalai Dal
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Wash dal thoroughly and add to boiling water. Add the turmeric. Cook until the pulses are tender. Add the ginger paste and mix thoroughly. Add salt to taste and very little sugar. Heat ghee in a pan. Add mustard seeds and dry red chillies. When these stop splattering, pour over dal and mix well. Serve hot with plain white rice.
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