Petitchef

Escarole wali dal - escarole and red lentils

Main Dish
4 servings
10 min
15 min
Very Easy

Ingredients

Number of serving: 4
1 cup split Masoor dal /red lentils

1 bunch of Escarole chopped

1 small onion finely chopped

2 large tomatoes chopped

4 green chillies slit

1 tablespoon ginger-garlic freshly grated

1 teaspoon cumin seeds

pinch of hing / asafoetida

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin-cilantro powder

1/2 teaspoon amchur powder/dry mango powder

3 tablespoons oil

salt to taste

Preparation

  • Wash the dal. Wash and chop the escarole. Pressure cook it with 4 cups of water, salt and turmeric till cooked.
  • For the seasoning/Tadka - Heat oil in a pan. Add the cumin seeds. When they splutter add hing.
  • Add the chopped onion and saute till no longer get the raw smell. Add the grated ginger-garlic and fry for about 1 minute.
  • Add the chopped tomatoes and slit green chillies. Fry for about 2 minutes and add red chili powder, cumin-cilantro powder and amchur powder.
  • Fry till the oil leaves the masala. To this add the cooked dal and escarole and bring it to a boil.
  • Adjust the seasoning and let it simmer on low heat for another 2-3 minutes.

Photos

Escarole Wali Dal - Escarole and Red Lentils, photo 1
Escarole Wali Dal - Escarole and Red Lentils, photo 2

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