17
Sukhi Dal (Dry Split Skinned Green Gram)
Serves 6
2 cups (14 oz / 400 g)
moong dal
3 tbsp / 45 ml
ghee
1 small (2
1
⁄
2
oz / 75 g)
onion
chopped
2 tsp / 10 ml
salt
1
⁄
4
tsp / 1.3 ml
turmeric
2 tsp / 10 ml
red chilli powder
1 tbsp / 15 ml
coriander powder
1 small (2
1
⁄
2
oz / 75 g)
tomato
chopped
3
green chillies
chopped
1 cup / 240 ml
water
other than for step 1
1 small (2
1
⁄
2
oz / 75 g)
onion
thinly sliced
3 tbsp / 45 ml
coriander leaves
chopp
e
d
1.
In a bowl, cover
dal
with water at least 1 inch/2.5 cm above
dal
.
Soak 1 hour. Drain.
2.
Heat 1
1
⁄
2
tbsp/22.5 ml ghee in pan on medium heat about
3 minutes. Add chopped onion and stir fry till transparent (about
1 minute). Add
dal
, salt, turmeric, red chilli and coriander powders.
Stir fry about 3 minutes.
3.
Add tomato and green chillies. Mix. Add water. Stir. Bring to
boil.
4.
Reduce heat to very low
*
. Cover and simmer 10 minutes.
5.
Scatter sliced onion over
dal
.
6.
In a small pan, heat remaining ghee (1
1
⁄
2
tbsp/22.5 ml) on
medium heat about 1 minute. Pour ghee over
dal
in pan. Sprinkle
coriander leaves.
7.
Cover and cook about 10 minutes, or till
dal
is cooked. Serve hot
with
paratha
.
*
The low heat setting of the small burner of a gas stove should
give very low heat. If your stove is not capable of giving very low
heat, use a tava between the flame and the pan or use a suitable
metallic ring on the pan supports to increase the distance
between the flame and the pan.
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