Lentils with a Butter Dressing Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Masoor | 175 Gram | |
| Water | 600 Milliliter | |
| 1 teaspoon ginger pulp | ||
| 1/2 teaspoon garlic pulp | ||
| Ground coriander | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Corn oil | 1 Tablespoon (For the baghaar tarica) | |
| Butter | 75 Gram (For the baghaar tarica) | |
| 1/2 teaspoon onion seeds | ||
| Garlic | 3 Clove (5gm) (For the baghaar tarica) | |
| Onion | 1 , sliced (For the baghaar tarica) | |
| Tomatoes | 2 , sliced (For the baghaar tarica) | |
| Green chilli | 1 , chopped (For the baghaar tarica) | |
| Chopped coriander | 1 Tablespoon, garnish (For the baghaar tarica) | |
Directions
Wash the lentils.
Place in a heavy-based saucepan, pour in the water, cover and bring to the boil.
Add the ginger, garlic, ground coriander, salt and turmeric.
Cover the saucepan again and cook slowly for 5 minutes.
Remove the pan from the heat.
Using a wooden masher, mash the lentils.
The dhaal should now have a consistency similar to thick soup.
Spoon into a serving dish.
For the baghaar tarica, heat the oil and the butter in a frying pan over a medium heat, add the onion seeds, garlic, onion, tomato and green chilli and fry for about 2 minutes.
Remove the pan from the heat and pour over the dhaal.
Serve garnished with the freshly chopped coriander.
Place in a heavy-based saucepan, pour in the water, cover and bring to the boil.
Add the ginger, garlic, ground coriander, salt and turmeric.
Cover the saucepan again and cook slowly for 5 minutes.
Remove the pan from the heat.
Using a wooden masher, mash the lentils.
The dhaal should now have a consistency similar to thick soup.
Spoon into a serving dish.
For the baghaar tarica, heat the oil and the butter in a frying pan over a medium heat, add the onion seeds, garlic, onion, tomato and green chilli and fry for about 2 minutes.
Remove the pan from the heat and pour over the dhaal.
Serve garnished with the freshly chopped coriander.
Chef
