Tuesday, August 25, 2009


  • 4 cups masoor daal/lentils
  • 3 onions, chopped
  • 1.5 tsp cumin
  • 1.5 tsp coriander
  • 2 tsp turmeric
  • Green peppers, chopped
Soak daal for several hours. Blend with a little bit of water until it has a batter like consistency (not too runny). Slice up onions and mix with blended daal. Add all spices. Add green peppers depending on how spicy you like them (I use a lot of pepper). Mix. Heat oil in a frying pan about a centimeter deep. Drop spoonfuls of piyaju mixture and fry on both sides until brown. Serve plain or with chutney.

Piyaju in image are at top.

No comments:

Post a Comment