DAL VARAN WITH JAS­MINE GHEE BHATT

Citadel - - FOOD -

In­gre­di­ents

Wa­ter – 5 cups Toor Dal – 1 cups Salt, to taste Turmeric Pow­der – ½ tsp

For Tem­per­ing:

White But­ter – 1 tbsp Cu­min Seeds – 1 tsp Gar­lic – 1 tsp Green Chill­ies, slit – 2 pcs Small Onion, chopped – 1 big Dhaba Tadka Mix – 2 tsp

For Dhaba Tadka Mix:

Jeera – 1 tbsp Kash­miri Red Chilli Pow­der – ½ tsp Salt, to taste

Method

Cook the dal with salt and turmeric in it. To make the dhaba tadka mix, dry roast the whole spices (cu­min) on a tawa. Add the turmeric pow­der and chilli, and roast some more. Add the salt. Make a fine pow­der of the spices. You can store this pow­der. For the dal, in a deep pan, take a ta­ble­spoon of white but­ter and fry the jeera, gin­ger and gar­lic. Then add the onions till they turn translu­cent. Pour in the cooked dal and add salt and green chill­ies. After one minute, add dhaba tadka mix. Serve with chopped co­rian­der and ghee.

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