In memoriam : Rummana Zaman

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Ghono Maash Daal (White Lentils)

Serves four to five people.

Ingredients:
  • Maash daal (white lentil) - 2 cups
  • Sliced onion - 4 tablespoons
  • Ginger paste - 1 teaspoon
  • Garlic paste - 1 teaspoon
  • Ground turmeric - ½ teaspoon
  • Green chili - 4 to 5
  • Chopped coriander leaves - 2 to 3 tablespoons
  • Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
  • Dry chili - 2 to 3
  • Chopped ginger - 1 teaspoon
  • Chopped garlic - 1 teasoon
  • Salt - 1 ½ teaspoon (as needed)
  • Oil - ¼ cup
  • Ghee - 2 tablespoons
Preparation:
  • Fry the dry lentils lightly in a heated pan.
  • Now soak the lentils for about 15 minutes in water.
  • Clean and dry the lentils.
  • Add 4 to 5 cups of water into the pan and start heating.
  • Skim off the white foams as the water starts boiling.
  • Stir in the ginger paste, garlic paste and turmeric.
  • Keep over medium heat.
  • As the lentil softens and the water starts drying up, add in the green chili and salt.
  • Stir thoroughly and keep covered over low heat.
  • Heat oil in a separate pan and fry the onion, chopped ginger and garlic until they turn brown.
  • Add the panchforon and dry chili.
  • Fry for another 2 minutes and pour all the ingredients into the other pan with lentils.
  • Stir in the coriander leaves with lentils.
  • Keep covered for another 2 to 3 minutes.
  • Now mix in the ghee before serving hot.

1 comment:

Unknown said...

Your recipes are so fantastic. Thank you so much.