Ingredients:
Moong dhuli daal 1 cup washed and soaked for1 hour
Peas 1 cup (boiled)
Hing (asfoetida) ½ tsp
Onions 3
Tomatoes 3
Ginger paste 1tsp
Garlic paste 1tsp
Green chillies 2
Milk ½ cup
Cumin seeds 1tsp
Red chilli powd. ½ tsp
Salt to taste
Kitchen king masala 1tsp
Butter 6 Tbsp
Method:
Coarsely grind daal with green chillies and hing without adding any water( or very little water).
Heat butter in a nonstick kadahi and add daal paste at high temperature, keep stirring.
Lower the heat and keep stirring till the aroma starts coming out and the daal mix leaves the sides and butter gets seprated. Small vadies will be formed . remove from the butter. Keep aside.
Slice onions lengthwise in to thick pieces. Fry onions into the remaining butter till they are brown in color. It will leave all the butter and get almost fried. take out the onions and
Keep aside to cool.
Cut tomatoes in big pieces. Grind tomatoes, onions finely to a smooth paste.
Reheat the remaining butter in the pan. No need to add extra butter to it.
When the butter is hot add cumin seeds to it. When they crackles, add tomato masala to it.stir fry for 1 min. add ginger and garlic paste to it and stir for 2 mins. Add boiled peas. Mix well.
Add red chilli powder, salt, kitchen king masala and stir for 2 mins. Add 1 cup water to it stir and let it boil. When it starts boiling add daal vadies to it. Stir for 1 min. cover with a lid and let it cook for 2-4 mins. Remove the lid stir lightly. Add warm milk cook covered for 5 mins. Turn off the gas.
Serve hotLabels: DAAL MATAR, MAIN COURSE
