DAL TARKARI

INGREDIENTS:

1 cup (200 g) of mung-dal

8 cups (1.9 liters) of water

3 tsp. Salt

2 bay leaves

1 cinnamon stick 7.5 cm long

1 tsp. Turmeric

1 tbsp. Butter

275 g of vegetables, diced

1 tbsp. Ghee

1 1/2 tsp. Cumin seeds

2 pods of dried red pepper

1 tsp. Grated fresh ginger (or 1/2 tsp ground dry ginger)

1/4 tsp. Asafoetidae

1 tbsp. Chopped fresh coriander leaves

2 lemons, cut into 8 lobules each

PREPARATION:

1. Rinse the dal.

2. Pour water into a large saucepan, put salt, bay leaves, cinnamon and bring to a boil. Put mung-dal  in boiling water.

3. When the water boils for the second time, cover the pan half, slightly reduce the heat and cook until the grain has given a soft (20-35 min).

4. Then add turmeric and butter. Put the sliced ​​vegetables in the pan, close the lid and continue cooking until it has boiled completely.

5. Heat 2 tbsp. ghee in a small frying pan and throw there the seeds of cumin and pepper. When the seeds of the cumin are darkened, add grated ginger and asafetida and fry for a few more seconds, stirring intensely.

6. Then quickly pour the mass in the dal, immediately close the lid and leave on low heat for another 4-5 minutes.

7. Serve gave hot with rice, vegetables and bread, decorating it with herbs and a slice of lemon.

The dish should be liquid. If it thickens, add hot water.

For more update Follow me @hyacinthus

Remarks on grammar are welcome.

Previous posts: @CARROT COOKIES @CABBAGE ROLLS WITH LENTILS AND QUINOA@CHOCOLATE-ORANGE ICE CREAM WITH AVOKADO@SAUCE FROM PARSLEY LEAVES AND APPLES@BUCKWHEAT WITH DATES AND ORANGES @LEMONIC CREAM@CHOCOLATE CAKE @FILLED SEASHELLS@VEGAN BATTLES "TWIKS" @HOW TO MAKE AN ALMOND FLOUR