Mixed Black lintels (Punjabi style) - recipe

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 5

Ingredients:

Split black lintels (Soaked) 150 gm

Husked split Bengal gram (Chana dal) -100 gm

Garlic-ginger paste – 1tbsp

Hung yoghurt – 2 tbsp

Pulped tomato-10 tbsp

Finely chopped onion-1 small

Salt- 1 tsp

Red chili powder-1tsp

Garam Masala- ½ tsp

Oil – 1tbsp

Water -500 ml

Finely chopped coriander leaves-1 tbsp

How to prepare:

-Clean the pulses well. Add water, salt and garlic-ginger paste.  Cook in pressure cooker for about 40 minutes or till the pulses are cooked or simmer the mixture for 1.5 hours, adding water occasionally.

-Mash the pulses and leave on low heat.
-Add the beaten yogurt and cook for 3-4 minutes

-Heat the oil and add the onions.  Saute the onions till golden.  Add the red chili powder and tomato pulp.   Cook till the tomatoes are thoroughly cooked.

-Add the onion tomato paste to the dal and simmer for a few minutes.

-Garnish with coriander leaves and garam masala.  You may also add some cream and some chili flakes to garnish.

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