TO ALL MALAYSIANS OUT THERE : HAPPY 52ND INDEPENDENCE DAY (31ST AUG 2009)
Serve with chapatti, puri or any type of flat bread.
1 cup red lentils(mysore dal)
2 tbsp chick peas
1 tsp salt
¾ tsp turmeric powder
½ tbsp chilli powder
3 cups water
1 large onion,chopped finely
4 tbsp ghee
2 garlic (mashed)
1 tsp grated ginger
1 large ripe tomato,chopped
2 tsp garam masala
1-2 tbsp cream
1 tbsp chopped coriander leaves
Soak chick peas for 1 hr. Cook until it is very soft.Mash it into a paste.Keep aside.
Cook the red lentils with salt,turmeric powder ,chilli powder with 3 cups of water until the lentils are very soft.
Drain excess water from the red lentils and keep aside.
Heat 4 tbsp ghee, cook the onions until golden brown.Add the garlic and ginger and cook briefly,then add in tomato and cook until soften.
Stir in both the red lentils and mashed chick peas.Add in garam masala and coriander leaves.Add a bit of water if dish is too thick.Mix in salt if desired.Leave to cook for a few minutes. Finally add in the cream and heat slightly. Stir and close fire.
Am contributing this recipe to
My Legume Love Affair -14 hosted by The Well Seasoned Cook
and 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,;Chicken Madrasa,Curry Kapitan,Fish Curry,Nyonya Fish Curry,Vegetable Dalca and Amritsari Style Dal.