Masoori Dal with Cucumber & Green Peppers |
Ingredients:
1 cup red lentils, washed and drained
2 cups water
salt to taste
¼ tsp. turmeric
1 seedless English cucumber (skin on), cubed
½ green pepper, seeded and sliced
2 medium onions, diced
6 cloves garlic, minced
2 Tbsp. vegetable oil
¼ tsp. nigella (kalonji) seeds
Salt to taste
1 tsp. ghee
3 green chillies, slit
Direction
- Cook lentils in water, salt and turmeric. Set aside.
- Heat oil & fry nigella seeds until they snap, crackle & pop.
- Add onions & garlic & sauté until translucent.
- Add cucumbers & green pepper, stir & simmer until cucumbers soften.
- Pour lentils over cucumbers and bring to a boil.
- Adjust salt to taste, garnish with ghee & green chilies.
- Remove from heat and serve with hot Basmati rice or chapatis.
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