| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Maharashtrian |
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Yellow gram dal |
| 1 |
|
Stalk curry leaves |
| 1 |
|
Bay leaf |
| 3 |
|
Cloves |
| 2 |
|
Green chillies |
| 1/2 |
tb |
Coriander finely chopped |
| 1 |
ts |
Black maharashtrian masala; (refer masalas) |
| 1/4 |
ts |
Garam masala |
| 1/4 |
ts |
Dhania; (coriander seed) |
|
|
; turmeric powder |
|
|
Salt to taste |
| 4 |
c |
Water |
| 1 |
tb |
Oil or ghee |
| 1/2 |
ts |
Cumin & mustard seeds |
INSTRUCTIONS
Wash and soak dal for 15 minutes.
Pressure cook till very soft (4 whistles).
Cool cooker and remove. Drain water from dal and save.
Grind dal to a fine paste either on stone or in a mixie.
Mix with water and residual water of dal.
Blend well till smooth.
Heat oil in a deep saucepan. Add seeds, curry leaves, allow to
splutter.
Add slit chillies, cloves, bayleaf, and saute one minute.
Make paste of masalas in 1/4 cup water.
Add paste, fry further one minute. Add dal.
Bring to a boil and simmer for 8-10 minutes.
Add chopped coriander.
Serve hot with puran polis (refer)
Making time:30 minutes (excluding pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh
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Converted by MM_Buster v2.0l.
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