• Moong dal ½ cup
  • Chana dal 5 tablespoons
  • Salt to taste
  • Turmeric powder 1 teaspoon
  • Ginger, finely chopped 2 one inch pieces
  • Ghee 2 tablespoons
  • Cumin seeds 1 teaspoon
  • Asafoetida a pinch
  • Whole dry red chillies, halved 3
  • Onion, finely chopped 1 large
  • Red chili powder 1 tablespoon
  • Dry mango powder (amchur) 1½ teaspoons

  1. Soak moong dal and chana dal together in about three cups of water for an hour. Drain. Boil dals in four cups of water adding salt, turmeric powder and ginger till cooked.
  2. Heat ghee in a pan. Add cumin seeds, asafoetida and red chillies and as cumin seeds begin to change colour, add onion. Cook till onion turns light brown.
  3. Add red chilli powder and cooked dal to this. Add half a cup of water and bring to a boil. Reduce heat and simmer for ten minutes. Add amchur and adjust salt. Mix well.
  4. Serve hot with baati.

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