Dhuli daal/Yellow daal in a Clay Pot


May 2, 2014

image Dhuli daals….Udad, Moong, lal masoor, Chana all cook especially well in a clay pot! Their delicate texture and grain are beautifully preserved as opposed to when they are pressure cooked. Yes, it does take some extra time, but hardly any tedious work!
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Wash and drain dhuli daal of your choice. Transfer to clay pot with about 4 times the water, add finely chopped ginger, tomatoes, onions, green chillies, salt and haldi. Cook on low heat using a heat diffuser, till done about 1 1/2 to 2 hours. Give chaunk of hing, jeera, khadi lal mirch and or red chili pwdr. You can also add garlic in u like. Sprinkle with freshly chopped dhania and serve with garma garam roti/chawal!

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