Masyang ko Dal (Rice Beans Dal)

Name: How to cook Masyang ko Dal (Rice Beans Dal) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Masyang ko Dal (Rice Beans Dal)

#cookpadindia #ricebean #masyangkodal #jimbu The Masyang ko Dal ( Rice Beans Dal) is found locally in Darjeeling, Sikkim, and Nepal. I love this and bring it when I go to the hills of Darjeeling and Sikkim.

Ingredient

Food ration :

5-6 servings

Cooking time :

1 hr

250-300 gms

Masyang ko Dal Soaked overnight

1 tbsp

Ginger garlic paste

small onion chopped

1 Tsp

Mustard oil

1/4 tsp

Turmeric powder

1 Tsp

Cummin and coriander powder (optional)

For

Tempering

1-2 tbsps

Ghee/ ghew/ clarified butter

whole dry red chilli

1 tbsp

finely chopped ginger

1 tbsp

finely chopped garlic

generous pinch of JIMBU or Kasuri Methi

Cooking instructions

* Step 1

Pressure cook the soaked dal for 8-10 whistles or boil it in a pot till it's cooked(may take from 2-3 hours) with a little ginger garlic paste, cumin and coriander powder (optional), chopped onion, mustard oil, Turmeric powder and water as required....the dal should be fully submerged in water.

* Step 2

Once done check consistency and add or reduce the water content, add salt as per taste with a wooden dal ghotni give blend it and once again put it on flame. Heat ghee in a tempering pan, add whole dry chili (tear a bit so that it doesn't burst with the heat of the oil) add about 1 tbsp each of finely chopped ginger and garlic, and once it's fried a bit adds the jimbu or Kasuri Methi at last and immediately pour on top of the dal and close the lid. Now your dal is ready to be Served.