Tengamora diya Dail

Red gram cooked with roselles


  • 1/2 cup Masoor Dail
  • 6 Roselle (Tengamora)
  • 3 teaspoons Mustard Oil
  • 1/2 teaspoon paach Phooron
  • 1/4 teaspoon Turmeric Powder
  • 2 Green Chilly
  • Salt to taste


  1. Pressure cook dal with Roselles, salt, turmeric powder and green chillies.
  2. Temper dal with hot oil and fried paanch phooron spice mix.
  3. Garnish with coriander leaves. Serve Tengamora diya Dail with rice.

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