Guest author: Gauri Karmali
Ingredients
1 cup toor dal
1 tomato
1/2 tsp red chilli powder
1/2 cup coriander sticks (which we usually throw after picking out the coriander leaves but they are very nutritious for health and we can still use them instead of throwing them out)
1/2 tsp mustard seeds
Pinch of asafoetedia
1 tbsp of ghee
Pressure cook the toor dal with the tomato and the coriander sticks. Once they are cooked, just grind them in the mixie. After the dal, tomato and the sticks are blended well, just take it out and boil the mixture by adding salt, pinch of turmeric and red chilli powder. Temper the dal mixture using 1 tbsp of ghee, mustard seeds and add pinch of asafoetedia. Now the dal is ready to be served with rice.
I think garlic can be used in this dal while tempering, may be it will taste good. I think who eat garlic can try using and let me too know how it exactly tastes. But without garlic it tastes delicious.
This is her fifth entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog
Do you mean the coriander roots? I use tender stems all the time, intense flavor and I know cilantro roots are used boiled for home remedies. Dal with that sounds good! :))
ReplyDeleteis it the roots or the hardened stems...I do use the stems though !
ReplyDeleteGreat way to use the stems. They are in fact more nutritious than the leaves.
ReplyDeleteAsha: Its the stems and not the roots to be used in this recipe.It really tastes very good simple and healthy.
ReplyDeleteGauri