‘Lentils have been part of the human diet since aceramic Neolithic times’ – amazed with this fact, I have given a zesty tempering to a mix of moong dal (green gram dal) and masoor dal (pink lentil).
An exciting recipe of dal:
- Boil the lentils till it softens, the thicker you want the soup the less should be the quantity of water.
- To the vegetable oil add mustard seeds, after the mustard seeds begin to crackle – add fenugreek seeds, cumin seeds, black peppercorns, cloves and pieces of star anise.
- Enrich the mix of whole spices with mashed pieces of garlic, hing (asafoetida) powder, turmeric & chilli powder, and salt.
- Sauté finely chopped potato pieces, finely chopped pieces of green capsicum and coarse mash of tomatoes with the mix of masala.
- After the potato pieces soften – meld the sizzling tadka with the lentil soup.
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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.