• 1 cup Split Red Lentil (Masoor Dal)
• A pinch of Turmeric Powder (Haldi)
• 2 chopped Green Chilli (Hari mirch)
• 2 flakes Garlic (Lasan / Lahsun) (chopped)
• 2 tbsp Clarified Butter (Ghee)
• 1 tbsp chopped Coriander Leaves (Dhania Patta)
• 1 tsp Cumin Seeds (Jeera)
• Salt to taste
How to make Parsi Dal:
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Wash the dal and put it in the pressure cooker, along with 2 cups water. Add turmeric powder to it and let it cook.
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When the dal gets prepared, remove from heat, pour it in a bowl and mash it using the wooden spoon.
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Take a saucepan and heat the ghee in it. When it gets hot, add cumin seeds to it and once they start crackling, add garlic, salt and green chilies to it.
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Fry them for a minute and pour dal in the pan.
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Turn the knob on low flame (simmer) and add water to it, if needed, so that it has a consistency that is similar to sambhar.
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Cook dal for 2 minutes and remove from the flame. Garnish it with coriander leaves and serve hot.
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