HOLY BONG MASOOR DAL WITH DUAL TEMPERING

HOLY BONG MASOOR DAL WITH DUAL TEMPERING

Come summer time , I love this dal with lemon and soft fried potato with a Mustard or kala jeera tempering

INGREDIENTS

Masoor dal 100 ml ( 1 cup is 150 ml)

Onion 2 inch sliced and chopped.

Green chili 4

For tempering: 2 dry red chili and 11/2 heap tsp panch Phodon

turmeric 1 level tsp

Oil 2 tbsp ( I use ghee always)

Sugar 1/4th level tsp ( not more)

salt 

PROCESS

Boil dal with turmeric, 1/3^rd chopped onion, 2 broken green chili, salt and sugar (1/4^th tsp).

1 whistle in pressure cooker and done.

USE MINERAL WATER UNLESS YOU ARE SURE , YOU ARE USING SOFT WATER FROM THE TAP.

TEMPERING

1^st tempering

Heat oil or ghee to smoking and fry the onion to dark brown spots on high heat. Remove from heat , take the onion out leaving the oil behind. Add the onion to the dal.

2^nd tempering ,

Heat the oil again add the tempering of dry chili and panch Phodon , and when done pour it into the dal. Take some dal into the tempering pan, mix and por back into the dal.

Return the dal to burner , add the green chilis 2 or more , boil for 2 minutes, adjust salt.

Eat with rice and lemon and fried soft potato julienne.