Tuesday, September 20, 2011

Dal Peetha

Wheat flour

1 tsp Tumeric powder
1 Onion chopped
1 tomato chopped
1 cup mixed dal
3 cups water
Salt to taste
1/2 cup -Spinach, Lauki, carrots- to add to Dal
Panch phoran, asafoetida  and oil for tempering
Make dough as you would for normal chapatis. Divide into small balls and flatten it so that it will cook easily. Keep aside.
In a pressure cooker cook the dal with the veggies, water, salt and turmeric. Once the pressure is released, add the flattened balls of dough and cook for one whistle. Let the steam / pressure release on its own. 
In a tadka pan, heat oil and add the tempering. Once it begins to splutter, add hing an pour tadka into the dal. Let the dal stand for an hour or so. Warm before serving.
Serve with chutney and salad.

I served with Teesi / flaxseed chutney!

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