My 200th post !!! Phewww !!!! 😉
As winter winds up, it ushers in the spring 🙂 Time to wind up the platter series. This is the second -last installment for this winter.
Recipes of Stir fried french beans and Crispy potatoes will follow separately.
Dal shedho means ‘Boiled lentil/ pulses’. Normally Dal shedho goes well with sticky boiled rice with a variety of accompaniments. I love Dal shedho and combine it with just about anything, be it rice, chapati, pooris or paranthas. Many a times, this is only thing I have for a meal. 🙂
Dal shedho can be made of any type of one’s chosen lentil/ pulses, but the best tastes with masoor dal / pink lentil.
Here’s what I did………….
1/4 cup – pink lentil
1 1/4 cup – water
1 nos – finely chopped green chili
1 tsp – chopped onion
1 nos – finely chopped small sized tomato
1 tsp – chopped coriander
1 tsp – mustard oil or clarified butter /ghee
salt to taste
Pressure cook the lentil with water and salt to 2 whistles. Let it cool down a little.
Pour the boiled dal/ lentil in a bowl and add all the other ingredients. Mix well.
Note : * One can add grated carrot and cucumber to enhance nutrition. A dash of lime can add more zing to this.
**Here I have used mustard oil. One can replace it with butter or clarified butter / ghee.
Happy cooking !! 🙂
Cheers !! 😀