Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Teacup | Dhal, Masoor | Wash the dhal, strain, |
| 1 | Small | Onion | sliced green masala |
| 2 | Medium | Chillies Green | sliced green masala |
| 1/2 | Inch | Ginger (Adhrak) | piece sliced green masala |
| 3 | Flakes/Cloves | Garlic (Lason, Losun) | sliced green masala |
| A | Few | Coriander Leaves (Kothmeer) | sliced green masala |
| Half | Nos. | Coconut (Narial) | Ground masala |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Ground masala |
| 1 | Pinch | Turmeric/Haldi | Ground masala |
| 1 | Tablespoon | Cooking Oil | For tempering |
| 1 | Small | Onion | Slice and fry |
| As Required | Salt | to taste |
Method
Wash the dhal, strain, and keep aside.
Prepare the sliced green masala and keep aside.
Prepare the ground masala, and extract thick and thin juice.
Place the thin juice on the stove, and add to it the sliced masala, and the washed dhal, and boil till the dhal is soft.
Temper with ghee and 1 sliced onion, fry till brown. Add to the Dhal curry, and put salt to taste. If sour taste is needed, you may add a teaspoon of vinegar or lime juice.
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