Dhania vali Dal


3/4 cup dal
2 table spoons hara dhania (coriander leaves) finely chopped
1 hari mirch (green chilli) chopped
1/2 tea spoon haldi
1/2 tea spoon methi (fenugreek seeds)
1/2 tea spoon rai (mustard seeds)
Salt to taste
1 table spoon oil
Pinch of hing (asafoetida)
1 table spoon lemon juice


Pressure cook the dal.
Add hari mirch, haldi, salt and boil.
Heat oil for tempering.
Add rai, methi and hing.
Pour it on dal.
Add hara dhania and lemon juice.
Serve hot with rice.



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