|
INGREDIENTS |
|
Mushrooms |
1/2
cup |
|
Onion |
2(Chopped) |
|
Garlic |
1(Chopped) |
|
Corn
Flour |
1"
piece(crushed) |
|
Bay
leaf |
4
cloves(crushed) |
|
Peppercorn |
1/2
cup |
|
Salt |
To
taste |
|
For
Ground Masala |
|
Coriander
seeds |
1
tsp |
|
Cumin
seeds |
1
tsp |
|
Saunf |
1
tsp |
|
Cinnamon |
1"
stick |
|
Fenugreek
seeds |
1/4
tsp |
|
METHOD |
|
1. |
Roast
and grind the dry masala to a fine powder. |
|
2. |
In
a pan,saute onion, carrots, ginger and garlic for 2 - 3 minutes. |
|
3. |
Add
dal, tomato, powdered masalas, turmeric and 3 cups of water.
Cover the pan and cook till the vegetables are soft. |
|
4. |
Cool
and pass it through a Liguidiser. |
|
5. |
Garnish
with rice, lemon juice, salt and serve hot. |
|
|
