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Practical Way to Serving Perfect Vatli dal / grounded lentils

Hoping to dine Vatli dal / grounded lentils a best restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with clear ways on cooking a Vatli dal / grounded lentils like a famous chef made.

Vatli dal / grounded lentils

We hope you got benefit from reading it, now let's go back to vatli dal / grounded lentils recipe. You can have vatli dal / grounded lentils using 13 ingredients and 7 steps. Here is how you do it.

To cook an unforgettable Vatli dal / grounded lentils, here are the materials needed:

  1. Provide 1/2 cup of - moong dal.
  2. Take 2 of - green chillies.
  3. Take 1/2 tsp of - cumin seeds.
  4. You need 1 inch of - ginger.
  5. Get 1/2 tsp of - salt (as required).
  6. You need 1 1/2 tsp of - oil.
  7. You need 1/4 tsp of - turmeric.
  8. Provide Pinch of asafoetida.
  9. Provide 8-10 of - curry leaves.
  10. Provide 1 tsp of - lemon juice.
  11. Take as required of finely chopped coriander leaves.
  12. Get 1/2 tsp of - mustard seeds.
  13. Prepare 1/4 tsp of - sugar (as required).

After readying the components, next you are good to make your appetizing Vatli dal / grounded lentils by following the instructions below:

  1. Wash and Soaked moong dal for 4 hours. Drain the water and put it in a blender jar..
  2. Add green chillies, ginger,cumin seeds. Grind it in a coarse paste..
  3. Heat the oil in a pan. Add mustard seeds. Let them splutter. Add asafoetida, turmeric and mix well..
  4. Cover and cook for 3 to 4 minutes on low flame. Remove the lid and mix the dal well..
  5. Again cover and cook for 2 minutes. Repeat this process till the dal is cooked nicely..
  6. Add salt, sugar and mix well. Stir for 2 minutes. Now add lemon juice and mix well. Switch off the gas..
  7. Dal is ready to serve. Garnish with coriander leaves..

Dal is often translated as "lentils" but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on. Pulses are used to make a wide variety of food in Indian cuisine. Desserts are commonly made with pulses. Pulses are often ground into flour, such as besan. Arisi paruppu payasam, Moong dal Cheela Spiced up with the flavors from Rajasthani cuisine, this lentil mix is my all time favorite.

Recipe : Vatli dal / grounded lentils

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