Lachko Dal is a plain, thick dal which is one of the easiest dishes to make in Indian cuisine. It is delicious and nutritious at the same time. Since this dal is made entirely without any hot spices, this is usually one of the earliest baby foods. Lachko is a feel-good dish in every respect and usually features along with ‘osaman’ in a Gujarati menu. This sweet and thick yellow dal is generally served with rice as well as oodles of ghee to add to the aroma and flavour. As such, the aroma of this dal served on hot rice with ghee is always a classic combination in Gujarati cuisine. The Lachko dal and rice combo is similar to the Maharashtrian ‘Varan Bhaat’.
Ingredients
Tuvar dal - 1 cup
Ghee - 1 tbsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1 tbsp, grated
Salt to taste
Water - 2 cups
Method:
1. Combine the dal with 2 cups of water, turmeric powder and pressure cook for 2 to 3 whistles. Keep aside.
2. Heat the ghee in a deep pan and add the cumin seeds.
3. When the seeds crackle, add the dal, jaggery and salt, mix well and simmer for 8 to 10 minutes or till the dal thickens, while stirring occasionally.
4. Serve hot with ‘Rice’ and Ghee.
This article is a stub. You can enrich by adding more information to it. Send your Write Up to content@indianetzone.com
|
|
|
|
|
|
|
Recently Updated Articles in Indian Food
|
|
|
• | Namkeen Indian Snacks Namkeens are food items that are quick to prepare, spicy, usually fried, and eaten in the evening or morning
| | • | Coffee Coffee is a widely consumed beverage prepared from the roasted seeds of the coffee plant.
| | • | Tamarind Pulp Tamarind Pulp is the thick pulp of ripe fruit of Tamarind which is commonly used as condiment.
| | • | Rosemary Leaves Rosemary Leaves in dried form act as spice as well as flavouring agent. It possesses a fragrant equivalent to tree. Rosemary is a woody herb. It can also be used to improve skin, help hair growth, prevent infection and speed wound healing.
| | • | Celery Seed Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
| | |
|
|
|
|