Ingredients:
1/4 cup chana dal
1 teaspoon oil
1/8 teaspoon asafetida (hing)
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 whole red chilies (adjust to taste)
1/4 teaspoon fenugreek seeds (mathi dana)
1/2 cup yogurt
1/2 teaspoon salt
Lemon juice as needed
Preparation Method:
Dry roast the chana dal on medium heat until the dal has changed color to a light brown. Set the dal aside.Heat the oil in a small frying pan on medium heat.Stir-fry the red chilies until become a dark color.Add asafetida, cumin seeds, mustard seeds, and fenugreek seeds.Stir-fry for few seconds until seeds crack.Next, grind the chana dal and spices to a powder and blend with the yogurt. Add salt and lemon juice if needed.
1/4 cup chana dal
1 teaspoon oil
1/8 teaspoon asafetida (hing)
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 whole red chilies (adjust to taste)
1/4 teaspoon fenugreek seeds (mathi dana)
1/2 cup yogurt
1/2 teaspoon salt
Lemon juice as needed
Preparation Method:
Dry roast the chana dal on medium heat until the dal has changed color to a light brown. Set the dal aside.Heat the oil in a small frying pan on medium heat.Stir-fry the red chilies until become a dark color.Add asafetida, cumin seeds, mustard seeds, and fenugreek seeds.Stir-fry for few seconds until seeds crack.Next, grind the chana dal and spices to a powder and blend with the yogurt. Add salt and lemon juice if needed.
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