|Whole red lentil (sabut masoor dal)||1 cup|
|Onion (payaz) rings||1 big|
|Garlic (lahsan) cloves||4-5|
|Whole red chilli (sabut lal mirch)||2|
|Red chilli (lal mirch) powder||½ tea spoon|
|Cinnamon (dal chini)||1”|
|Green cardamom (chhoti elaichi)||2|
|Salt (namak)||to taste|
|Curd (dahi)||2 table spoon|
|Cream (malai)||4 table spoon|
|Clarified butter (ghee)||2 table spoon|
|Vegetable oil||4 table spoon|
- 1. Soak the lentil for 5-6 hours.
- 2. Heat vegetable oil in a pan and deep fry onion rings in it. Once it becomes brown remove it from flame and keep aside.
- 3. Once it is soaked, take it in a cooker add half of the fried onion along with cinnamon, cardamom, cloves, red chilli and salt.
- 4. Add 3 cups of water and boil it till one whistle comes. Now slow down the flame and let it cook for 15 minutes.
- 5. Put the flame off and let it become cool.
- 6. Once it is cooled, now remove the lid and again put on the flame.
- 7. Mix curd and cream together and add it in the boiling lentil.
- 8. Now heat clarified butter in another pan, add garlic and whole red chilli into it.
- 9. Add this to the boiling lentil and also add the remaining fried onions into it.
- 10. Serve “ Sabut Masoor Dal” hot with Roti or Nan.