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Mori Dal

Authenticparsicooking's picture
Ingredients
  Husked pigeon peas/Green beans / egyptian lentils 1 1⁄2 Cup (24 tbs)
  Onions 2 , chopped
  Tomatoes 2 , chopped
  Garlic 4 Clove (20 gm)
  Turmeric powder 1 Teaspoon
  Water 800 Milliliter
  Salt To Taste
For vaghar
  Onions 4 , finely chopped
  Ghee 4 Tablespoon
Directions

Wash dal well.
Place in a pan with all ingredients, except seasoning.
Bring to boil, skim scum, lower heat and simmer till completely soft.
Pass dal through a coarse sieve, liquidise, or leave as it is, depending on taste.
It tastes best if passed through a sieve.
In the old days, we used a dal masher, with which it could be mashed and passed through a colander or sieve.
Heat ghee in a small frying pan and fry onions till crisp and light brown.
The secret is to fry onions on low heat, so that they get crisp without getting too brown and leathery.
Pour ghee and onions into a kasio (a small tinned copper bowl) and serve with dal and boiled rice and patio.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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