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Daal:

Tempering:

  • Garlic cloves, sliced 5 pc
  • Cumin seeds 5 g
  • Peppercorns, red 12 pc
  • Curry leaves fresh 12 pc
  1. Daal:

    • Wash and pre-soak both lentil verities for about 30 min.
    • Dissolve Knorr Chicken Stock Cube in water and simmer the lentils in this stock until cooked.
    • Add garlic, spices, Knorr Tomato Puree, cream and Knorr Lime Seasoning cook down slightly until thick and soup like.
  2. Tempering:

    • Heat oil in a frying pan sauté garlic till aromatic then start adding cumin chillies and curry leaves till well fragrant.
    • Pour the tempered oil with all spices on to the cooked daal.
    • Serve hot with plain rice.
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