Lunch (Dophar ka khana recipe in Hindi)

Name: Lunch (Dophar ka khana recipe in Hindi)
Cuisine: American
Ingredients: 2 bowls split pigeon peas (toor dal); Salt to taste; 2 dried red chilies; 1/2 teaspoon turmeric powder; 4 tablespoons clarified butter (ghee); 1 bowl rice; 2 cups plain yogurt (for buttermilk); 3 pinches black salt; 2 pinches roasted cumin powder; 9 ounces bitter melon (karela) (about 250 grams); 1 tablespoon salt; 4 pinches turmeric powder; 3 pinches chili powder; 1 raw green mango; 4 tablespoons mustard oil; 2 onions; 1 tablespoon fennel seeds; 2 pinches jaggery (or brown sugar); 1 lemon

Rita Sharma @cook_20797952

Home mealtime

Rita Sharma @cook_20797952

Home mealtime

Saved

Ingredients

2 bowlssplit pigeon peas (toor dal)
Salt to taste
2dried red chilies
1/2 teaspoonturmeric powder
For tempering
4 tablespoonsclarified butter (ghee)
1 bowlrice
2 cupsplain yogurt (for buttermilk)
3 pinchesblack salt
2 pinchesroasted cumin powder
9 ouncesbitter melon (karela) (about 250 grams)
1 tablespoonsalt
4 pinchesturmeric powder
3 pincheschili powder
1raw green mango
4 tablespoonsmustard oil
2onions
1 tablespoonfennel seeds
2 pinchesjaggery (or brown sugar)
1lemon

Saved

Steps

1

Rinse the toor dal and add salt and turmeric. Place in a pressure cooker and cook on the stove for 3 whistles. For tempering, heat ghee, add asafoetida, cumin seeds, and dried red chilies, then pour over the cooked dal. Squeeze in the juice of 1 lemon.
2

Slice the bitter melon and rub with salt. Let sit for 20 minutes, then rinse. Slice the onions and grate the raw mango. Heat a pan on the stove, add mustard oil, and heat. Add cumin seeds and asafoetida, then sauté the onions. Add all the spices, then add the bitter melon, salt, and fennel seeds. Cover and cook until tender. Add the grated mango and 2 pinches of jaggery (or brown sugar) at the end.
3

Whisk the yogurt with a churner or whisk, add 2 cups water, then mix in roasted cumin powder and black salt.
4

Soak the rice for 10 minutes. Bring water to a boil on the stove, add the soaked rice, and cook. Drain the water using a strainer.