| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetable | 1 | Servings |
INGREDIENTS
| 1/2 | c | Red gram dal (like small lentils) |
| Salt and jaggery to taste (jaggery is like brown sugar; actually dried sugar cane juice; like Sucanat) | ||
| 1/2 | ts | Turmeric powder |
| 1 1/2 | l | Water |
| Tamarind pulp to taste (this makes it sour) (up to) | ||
| 4 | Sliced sliced green chillies or- | |
| 1/2 | ts | Chilli powder (cayenne) |
| 1 | Handful of coriander leaves; chopped (cilantro) | |
| 1 | tb | Groundnut oil (peanut oil) |
| 1/2 | ts | Mustard seeds |
| 1/2 | ts | Cumin seeds |
| 1 | pn | Asafoetida (I don't know exactly what this is; but it's sold in Indian restaurants; and it's really good; some sort of spice, I keep mine in the freezer and it seems to last a long time) |
| Few curry leaves |
INSTRUCTIONS
From: sherry@gorge.net (Sherry Rose) Date: Sat, 13 Jul 1996 08:43:02 -0700 I purchased the cookbook in an Indian grocery story in Portland, Oregon. It is titled, "Rasachandrika, Saraswat Cookery Book, by the Saraswat Mahila Samaz of Bombay. Nearly all of the book is vegetarian. It's just full of short recipes. 1. Wash and cook dal in the cooker until very soft. Beat it well. 2. Add salt, jaggery, turmeric powder, chillies and water to bring it to the required liquid consistency. Cook until the dal comes to a boil. 3. Heat oil, and prepare a seasoning with mustard seeds, cumin seeds, asafoetida and curry leaves. (This means to fry them a little, until the mustard seeds pop.) Add it to the dal. 4. Lastly add the coriander leaves . (Note in the book: this varan should be sweet and sour to taste.) CHILE-HEADS DIGEST V3 #043 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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