Each region in India has it’s own unique way of making Dal. Posting an Assamese Dal today dear friends. Though the Assamese use mustard oil for their cooking, I have used ghee/clarified butter to season the Dal as not only the family, but I myself find the odour of the oil too strong to my liking.
- 100 gms Arhar dal/pigeon peaa
- 50 gms moong dal/yellow gram dal
- 4 tbsps finely chopped onions
- 5 green chillies
- A large pinch of Fennel seeds
- 1 tsp sugar
- A pinch of turmeric
- 2 tbsps ghee/clarified butter
- Juice of half a lemon
- Coriander leaves
Pressure cook both the dals together with the green chillies and fennel powder. Churn and add the turmeric powder, sugar and salt. Heat the ghee. Add the onions and roast to a golden brown. Drop the seasoning into the Dal and and boil well. Switch off. Add the lemon juice and garnish with coriander leaves.
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