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Triputi Dal
This is a dal that we liked most when we prepared it hot while it was pouring outside. So, thought - why not share it with all of you so that you all can also relish it during this monsoon.
Seriously, there is nothing much to do. Take 2tbsps of urad dal, 2 tbsps of chana dal and 2tbsps of toor dal. Wash the mixture thoroughly and put it to boil in a pressure cooker. Wait till the whistle blows thrice, then switch it off. If you don’t have a pressure cooker, just boil it in a wide pan with a lid on it for some time (till the dal has become soft).
Now, add the onions and sauté till light brown, and add the finely chopped tomatoes to it and again sauté for 2-3 minutes. Then add the dal, some salt to taste and 1 tsp red chilli powder to it. Keep stirring.
Add ½ tsp haldi powder, ¼ tsp garam masala, 1 tsp jeera powder, 1 tsp dhania powder, 4-5 drops of lime juice and let it boil. Then add ½ tbsp of jaggery to it and boil for a little while, till the gravy is thick.
This can now be had with rotis, parathas, bread or even directly.
Very nutritious and tasty during the monsoons.
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Did You Know ?
India is the world's largest producer and the largest consumer of pulses. Canada, Myanmar, Australia and the United States are significant exporters, and are India's most significant suppliers, in that order.
Food and Agricultural Organization (FAO), recognizes 11 primary pulses.
Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man's meat".
The word dal derives from the Sanskrit verbal root dal- 'to split'
Although dal generally refers to split pulses, whole pulses are known as sabut dals and split pulses as dhuli dals.
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