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Mathur's Favourite Dal Poori


Heavy dish requires six tempering of Ghee!

Ingredients for Dal

1 cup tur dal
3 cups water
1/2 tsp haldi
Salt to taste

Tempering for Dal

10 cloves of garlic
1 whole dry red chilli
1 tsp jeera
1/4 tsp hing
1 tsp red chilli powder
7 tspn of Ghee for tempering
Washed and dried shakora (mitti ka diwali wala diya)

Additional ingredients

1/2 small cup curd
1 tsp of amchoor powder


Method for Dal

1. Boil tur dal in pressure cooker with water, salt and haldi. You many need three whistles for it to cook. Keep aside. Do not mash. It should be cooked nice and soft.
2. Mix the dahi and amchoor  and then add it to the dal
3. For tempering.
Temper 1 -  Take 1 tsp of ghee, add hing and put it in the dal.
Temper 2 - Take 1 tsp of ghee, add 1 whole red chilli and put it in the dal
Temper 3 - Take 1 tsp of ghee, add 1 tsp jeera and put in the dal
Temper 4 - Take 1 tsp of ghee, add 1 tsp of red chilli powder and put in the dal
Temper 5 - Take 1 tsp of ghee, add the garlice and put it in the dal
Temper 6 -  Heat the shakora on open fire. Once hot add 1 tsp of ghee into the diya and place this diya into the dal.

If you are in a hurry, temper it all together :) but its not the same.
Of course the shakora still needs to be done.

DO NOT USE OIL. ONLY GHEE

Way to Eat

1. Place regular crisp fluffy pooris on a plate .
2. Pour a few ladles of dal over the poori ( like you would for a dahi wada :) )
3, Eat it super hot!




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