red masoor 1 cup/250 gm
1/2 kg ash gourd peel and slice
in a pressure cooker add masoor and ash gourd with 1/4 tsp turmeric and water necessary pressure cook 1 whistle and switch off flame
Tempering
heat oil add jeera, blackpepper, clove, cinnamon, onion, ginger garlic, green chilly one by one, chillypowder 1.5 tsp, garlic leaves if any, tomato 1, and saute add this to the dal and garnish with coriander leaves and give a boil.
This tempering is very tasty, also very good for winter
can add methi dana and methi dry leaves for flavors
1/2 kg ash gourd peel and slice
in a pressure cooker add masoor and ash gourd with 1/4 tsp turmeric and water necessary pressure cook 1 whistle and switch off flame
Tempering
heat oil add jeera, blackpepper, clove, cinnamon, onion, ginger garlic, green chilly one by one, chillypowder 1.5 tsp, garlic leaves if any, tomato 1, and saute add this to the dal and garnish with coriander leaves and give a boil.
This tempering is very tasty, also very good for winter
can add methi dana and methi dry leaves for flavors
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