Since we love to collect things that are unique to that place, my husband always carries an extra empty backpack to carry things back. On our last trip to India we had visited Delhi and Mumbai before hopping over to our home state Orissa. It was an awesome visit and my maiden visit to Taj mahal was so memorable and will forever be cherished. It is definitely one of the greatest wonders of the world and the feeling of standing near the white marbled structure is one of pure peace and absolute serenity. Delhi has so many historical places on offer to visit and it is fun to travel and feel the pulsing city and its enchanting food. We had a great experience eating at Bukhara, one of the most renowned restaurants in Delhi widely known for its awesome food.
1/2 cup yellow lentils (toovar dal)
½ cup red lentils (masoor dal)
½ cup split grams (channa dal)
½ cup split green beans (moong dal)
½ cup split black beans (urad dal)
1 medium onion chopped
1 tablespoon ginger paste
1 tablespoon garlic crushed
2 dry red chilies
½ teaspoon crushed coriander seeds
1 tablespoon Garam masala
1 teaspoon cumin seeds
Salt to taste
1tablepoon ghee/ butter
Lemon juice and coriander leaves for garnishing.
In pan sauté the moong dal (green beans) with out oil for couple of minutes. Soak channa dal and urad dal for 30 minutes. In a pressure cooker cook all the dals together adding water (approx 3 cups) and turmeric. Cook till done giving it 2 to 3 pressure.
In pan heat butter/ ghee, splutter cumin seeds, coriander seeds, and dry chilies. Add chopped onions and sauté till translucent. Add ginger and garlic and sauté for couple of minutes. Add the cooked dal, cover and simmer for 5 to 7 minutes. Add more water if needed. Garnish it with garam masala, lemon juice and chopped coriander leaves.