INGREDIENTS
Vegetarian Times - $ 12.00
Vegetarian Times Magazine is the source of great food, good health, and smart living. Each issue of Vegetarian Times is packed with mouth-watering recipes that taste great and are healthy, too. Readers will find new tastes, old favorites, and tips on how to cook with fewer calories and less fat.
- Split gram (Channe ki dal) - 1 cup
- Turmeric powder (haldi) - 1/2 tsp
- Salt - 1 1/2 tsp
- Ghee or oil - 1 tsp
- Fresh coconut chopped - 1/4 cup
- Coriander leaves (chopped) - 2tbsp
- Cumin seeds (jeera) - 1/2 tsp
- Ginger - 1"piece
- Red chilli - 1 dry
- Ghee - 2-3 tbsp
- Garam masala powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Clean and wash dal. Add turmeric powder, salt, 1 tsp oil or ghee and 3 cups water. Pressure cook to give one whistle. Keep on low flame for 5-6 minutes. Remove from fire.
- For the baghar, grind ginger and dry red chilli to a paste.
- Heat ghee in a pan. Add jeera. When it turns golden, add ginger paste. Cook for a few seconds only.
- Add garam masala and dhania powder. Cook for 1/2 minute.
- Add the boiled dal to the baghar. Add coconut. Boil
- Remove from fire and serve hot garnished with coriander.
Vegetarian Times Magazine is the source of great food, good health, and smart living. Each issue of Vegetarian Times is packed with mouth-watering recipes that taste great and are healthy, too. Readers will find new tastes, old favorites, and tips on how to cook with fewer calories and less fat.
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