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Here is another recipe using Ghee, Dal Chaulai Prepared with Ghee. Its lentil cooked together with Amaranth (Chaulai) leaves
- 2 cups Chopped Green Amaranth/Chaulai/ Spinach
- ½ cup Moong Chilka/Split Green Gram
- 1/3 cup Chopped onion
- 2 tbsp Chopped garlic
- 1/3 cup Chopped tomato
- 1 tsp Cumin seeds
- ½ tsp Red chili powder
- 1-2 Chopped Green Chili
- 1 tsp Coriander powder
- 2 tbsp Ghee/Clarified butter
- Salt to taste
- 2 cups of Water
In a pressure cooker put, chaulai (Amaranth grain), daal, onion, salt, and ½ of chopped garlic and green chili.
Pour water and pressure cook it till 5 whistles in medium flame.
Let the cooker releases its steam.
Give a nice stir and mix the ingredients together.
In case not using a pressure cooker, cook it in a pan with a lid on medium flame.
Check-in between the water level. If it dries up then add in between.
Cook till everything is cooked well.
In the meantime heat ghee and add cumin seeds for tampering.
Put chopped garlic, stir till light brown, and add chopped tomato, coriander powder, chili powder, and grated ginger.
Fry it until the moisture dries up.
Now add this tampering in daal.
Boil it again with tampering and daal comes to the desired consistency.
Transfer to a serving bowl.
Garnish with sliced onion tomato and a sprig of coriander leaves.
Pour a spoonful of ghee over it before serving.
Goes best with Naan, Roti, paratha, and rice.
Prepared, tried, and tested Reena Mukherjee
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