Dal is a lentil soup which is served over steamed rice. It is usually prepared daily in every Indian household, (Yes, I do it too and it tends to become boring to cook dal in a similar method every day) to break the monotony I experiment with it and this is one of the swiftest methods: (Moong and Masoor dal)
- Boil the lentils till it totally softens in water: Mix of Moong dal (green gram dal) and Masoor dal (lentil dal, pink lentil) – in equal quantity
The thicker you want the soup the less should be the quantity of water.
- To hot oil, at first add fenugreek seeds followed by thinly sliced onion.
- Toss in hing (asafoetida) powder, curry leaves, green chillies, turmeric powder and salt.
- Pitch in finely chopped pieces of tomatoes.
- When the blend softens to form a fine paste, empty it over the boiled dal and stir it well.
HAPPY EATING! (It is pure delight … isn’t it?)
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.