First we soak the moong dal for a while, up to 12 hours, as much time as we have - today it was 12 hrs. Then we cooked it in the pressure cooker (with salt and haldi) till it was pretty soft - 20 mins - and left it in there to soften some more.
For the tadka, heat oil, add jeera. Then fry onions. After a while, add ginger and a whole green chili (with slits). Then add some tomatoes and fry them as well. Eventually add the dal, and let the whole thing cook together for a while. Add salt and sugar to taste.
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