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Lentils With A Butter Dressing

Madhuri.Dixit's picture
Ingredients
  Masoor 6 Ounce (175 Grams)
  Water 1 Pint (600 Milliliter)
  Ginger paste 1 Teaspoon (Or Pulp)
  Garlic paste 1⁄2 Teaspoon (Or Pulp)
  Ground coriander 1 Teaspoon
  Salt 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
For the baghaar tarica
  Corn oil 1 Tablespoon
  Butter 3 Ounce (75 Grams)
  Onion 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm)
  Onion 1 , sliced
  Tomatoes 2 , sliced
  Green chili 1 , chopped
  Chopped fresh coriander 1 Tablespoon (For Garnish)
Directions

Wash the lentils.
Place in a heavy-based saucepan, pour in the water, cover and bring to the boil.
Add the ginger, garlic, ground coriander, salt and turmeric.
Cover the saucepan again and cook slowly for 5 minutes.
Remove the pan from the heat.
Using a wooden masher, mash the lentils.
The dhaal should now have a consistency similar to thick soup.
Spoon into a serving dish.
For the baghaar tarica, heat the oil and the butter in a frying pan over a medium heat, add the onion seeds, garlic, onion, tomato and green chilli and fry for about 2 minutes.
Remove the pan from the heat and pour over the dhaal.
Serve garnished with the freshly chopped coriander.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Butter
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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