Halwai March 14, 2019

Ingredients:

• 1 cup – whole masoor dal
• 2 tbsp – oil or Ghee
• 1 – medium size onion, chopped
• 1 – medium size tomato, chopped
• 4 to 5 – Garlic cloves, chopped
• 1 tbsp – Ginger Garlic paste
• 4 to 5 – green chillies, slit
• 1/4 tsp – Haldi
• 2 tbsp – kokum
• 1/2 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• few – Curry leaves
• 2.5 cups – water
• Salt to taste
• For Garnishing:
• Handful of coriander leaves, chopped
• 1 – Onion (chopped and deep fried)
• 1 tbsp – Cream

Method:

  1. Place a cooker on medium flame.
  2. Pour oil. When oil gets hot, add mustard seeds.
  3. When it stops spluttering, add cumin seeds.
  4. Add chopped onions and fry till it turns light golden.
  5. Add ginger garlic paste, saute for a min.
  6. Add chopped garlic, curry leaves and saute for a min.
  7. Add chopped tomatoes, fry the mix till it leaves oil.
  8. Add haldi and slit green chillies, fry for 10 to 15 sec.
  9. Increase the flame, add water (hot water saves time) and bring it to a boil.
  10. Add dal and add salt to taste.
  11. Now add kokum.
  12. Close the lid, lower the flame to medium setting.
  13. Cook till 3 whistles.
  14. Garnish with chopped coriander, barista and cream.
  15. Serve hot.

Recipe courtesy of Shadab Patel