This is an easy way to jazz up a simple daal. I use a mix of masoor and tuvar daals with more of the masoor and a little tuvar for body. About 2:1 ratio.
Wash the daals well and pressure cook with a generous bit of turmeric. Once the cooker is opened, mash the daals with a whisk or a flat spoon. Parsis like their daal to be a smooth thick puree.
In a wok or kadai heat some neutral oil- peanut/sunflower. Throw in some curry leaves, a chopped tomato, a couple of green chillies, some ginger/garlic paste and a generous spoonful of Dhansakh masala. Fry it well and then pour in the cooked daal. Add salt as required. Bring to a good rolling boil. Add a spoonful of ghee.
Garnish with finely chopped corinder leaves and serve hot.
Wash the daals well and pressure cook with a generous bit of turmeric. Once the cooker is opened, mash the daals with a whisk or a flat spoon. Parsis like their daal to be a smooth thick puree.
In a wok or kadai heat some neutral oil- peanut/sunflower. Throw in some curry leaves, a chopped tomato, a couple of green chillies, some ginger/garlic paste and a generous spoonful of Dhansakh masala. Fry it well and then pour in the cooked daal. Add salt as required. Bring to a good rolling boil. Add a spoonful of ghee.
Garnish with finely chopped corinder leaves and serve hot.
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