Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
45 Mins
Total Time:
55 Mins
Another recipe that I inherited from my mother in law. She would make this on our request when the whole family got together. I learnt it from her but still it does not taste as good as when she made it, but it is definitely one of my favorite lentil dish. It is a complete meal when accompanied with steamed rice and of course some papad. You could say this dish covers all the food groups in it.
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Ingredients
Adjust Servings
Instructions
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Boil the dal with salt, turmeric powder and 2 cups of water. If in the pressure cooker just give it one whistle and if using the insta pot pressure cook for 5 minutes.
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Take the roasted besan in a bowl and mix it with little water.
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Mix it well and try to make it as smooth as possible.
- In a stock pot add some oil and turn the heat on medium high.
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When the oil is hot add the ginger and garlic.
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After a couple of minutes add the sliced onions.
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When the onions are translucent add the chopped vegetables.
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After about five minutes of sauteing the vegetables add the tomatoes and the tomato sauce or puree and lower the heat to medium. Cover and let the vegetables cook.
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After about fifteen minutes of slow cooking of vegetables add the roasted besan and two cups of water.
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Let the besan cook with the vegetables for about ten minutes. Add the dry spices here. Keep stirring it at regular intervals so the besan does not make lumps. Add water to this if you think it is too dense.
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Finally add the boiled dal to this and let it cook on low heat, so all the flavors marry together perfectly.
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Serve this with steamed rice.
