Harbaryachi usal (chickpea dal)
This is chickpea dal, a very common side dish in Maharashtra. Serve with plain steaming rice.
6 people made this
2 cups brown harbara soaked for 5-6 hours
water as needed
Salt as needed
1 teaspoon grated ginger
1 tablespoon vegetable oil
1 teaspoon cumin seeds
2 teaspoons ginger garlic paste
3 tablespoons chopped onions
2 tablespoons chopped tomatoes
2 teaspoons red chili powder
1 teaspoon haldi powder
1 tablespoon grated coconut
2 teaspoons lemon juice
- Cook soaked harbara in a pressure cooker for 15 minutes with water with 2 cups water. Sprinkle salt and and some grated ginger and cook until the water dries out.
- Heat a pan with vegetable oil, add cumin seeds, ginger garlic paste, chopped onions and tomatoes. Stir and fry.
- Then add red chili powder, haldi powder, salt and harbara. Stir and mix well.
- Add grated coconut and lemon juice.
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