~: From mom’s kitchen: on public demand :~

by dhanu:

::THE DAAL ::

2 Cups musoor/ moong daal.
1 table spoon red chillies powder
1-2 table spoon Haldi, salt, Jaggery(actully as per yur taste)
- Roast the daal till it becomes light pink.
- Wash is with water.
- Heat it on the gas with suficient water.let it cook well.
mom’s tip: *do not make pulp outta it neither put the daal in the pressure cooker.
you shud be able to see the daal n not the pulp.. so cook it that much only.
- Add red chilli powder, salt , jaggery and haldi as per taste.

- Give tadka of hing, musterd seed(raai) separately.
mom’s tip:* fry the garlic in oil then use it for tadka.
- Garnish the daal woth lodsa coriander.

your D DAAL is ready.

::  The Gunpowder chutney ::

1 cup of channa daal
1 tble spoon of udid daal
1/4 cup sesameseeds(teel)
6-7 dry red chillies
lil bit of tamarind(imli)
1 tea spoon hing
1 tea spoon sugar
salt as per taste( here 2 teaspoon)

- Roast the daal till it becomes pink.
- Roast the sesameseeds till it changes the colur.
- Roast the udid daal.
mom’s tip: *Keep stirring while you are roasting them all.

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