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2 cups of Pigeon Beans (Arhar Dal) (washed)
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1 tsp. of Turmeric Powder (Pisi Haldi) (optional)
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Salt (to taste)
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Fresh Green Chillies (Hari Mirch) (to taste)
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1 tbsp. of Ginger (Adrak) (grated)
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Dried Red Chillies (crushed - to taste)
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A bunch of Fresh Cilantro Leaves (Hara Dhania) (chopped)
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Lemon Juice (Nimbu Arakh) (from ½ lemon)
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2 tbsp. of Cooking Oil
- Wash and soak beans in plenty of water overnight. Strain.
- In a pot combine beans, turmeric powder, salt and water (enough to make water about 3 inches higher than beans). Cook beans on medium heat. Keep adding water as it evaporates and more is needed for beans to cook. When cooked the beans should be soft and the consistency should be stew like.
- Heat cooking oil in a frying pan. Quickly add all of the garnish ingredients except for the coriander/cilantro and lemon juice. Turn off heat. Add this to beans along with coriander/cilantro and lemon juice.
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