| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
1 |
servings |
INGREDIENTS
| 6 |
oz |
Masoor dal |
| 1 1/2 |
pt |
Water |
| 1 1/2 |
ts |
4 spice; (see below) |
| 3 |
|
Green chillies; (up to 9) |
| 12 |
|
Curry leaves; (these can be found fresh at some Indian markets) |
| 1/2 |
pt |
Tamarind extract |
| 1 |
tb |
Tomato puree |
| 1 |
ts |
Salt; (up to 2) |
| 4 |
tb |
Oil |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Cardamon seeds |
|
|
Outer sheath of nutmeg; (mace) whole and fresh if possible 6 dried red chillies; (Suryas or cayenne type) |
| 4 |
|
Cloves of garlic; halved |
|
|
Chillies; (cayenne powder) |
|
|
Tumeric |
|
|
Ginger |
|
|
Garlic |
INSTRUCTIONS
FOUR SPICE
Allow about 40 minutes for preparation.
Place the dals in a saucepan with the water, 4 spice, whole green chillies,
and 6 curry leaves. Bring to a boil, then reduce the heat and simmer until
the the dals have broken up. Add a little extra water if the dal begins to
dry out. Pour in the tamarind extract, then stir in the tomato puree and
salt and simmer for another 15 minutes.
(**My family prefers I skip the next step: optional and traditional method:
Mash the cooked dal with a potato masher or blender/food processor very
quickly until smooth and creamy. (First remove the whole chillies mace, and
curry leaves))
This next step is ESSENTIAL:
In a second pan, heat the oil until very hot, then add the remaining curry
leaves, cumin seeds, cardamon seeds, dried red chillies, and garlic. As
soon as the garlic is golden por the oil and spices over the dal and cover
the pan straightaway. Leave for a minute or two, serve hot. Serves 4
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Feb 16, 1999,
converted by MM_Buster v2.0l.
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