Basil and Betel Nut Leaf Daal

**This is a Chef special from The Housewife Kitchen, do not copy without the written consent of the author. This is a copyright of Team “The Housewife Kitchen” However, please feel free to share this page link with proper credit. Cheers!**

What could possibly be innovative about the regular daal we make for lunch and dinner? The ingredients, of course!

What do we need?

Basil leaves – 1 small cup, Betel nut leaves – 8 to 10 leaves, green gram (moong daal) – 1 cup, cumin seeds, mustard seeds, green chillies – 2, tomato – 1, salt to taste, a pinch of turmeric, chilli powder, coriander to garnish, garlic (1 piece).

How do we prepare it?

Cook the moong daal in cooker till soft. Soften into a paste with a spoon and keep aside in a bowl. Chop the basil & betel nut leaves finely and set aside. Also cut the garlic into small bits. In a non stick pan, add 3-4 drops of refined sunflower oil. To it, add the cumin seeds, mustard seeds, chopped up garlic and let it crackle. Meanwhile chop up the green chillies, tomato and set aside. Add them into the oil and mix well for a minute. Add the chopped up basil and betel nut leaves into it and mix well till they are cooked without the smell characteristic of raw leaves.

Add some water to the bowl of moong daal and then transfer the ingredients from the pan into the bowl and heat the mixture till it begins to boil. Add turmeric, chilli powder, salt as per your taste requirements.

This daal can then be garnished with coriander and tomato chopping and served with roti. You can also have some papad or samosa chips on the side to add a crunch to your lunch!

 

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