| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Hyderabadi | Femina, Femina4, Vegetable m | 4 | Servings |
INGREDIENTS
| 50 | g | Chana dal |
| 50 | g | Masoor dal, whole |
| 50 | g | Tur dal |
| 50 | g | Moong dal, husked |
| 50 | g | Urad dal, husked |
| 50 | g | Maanh dal |
| 45 | g | Whole wheat, boiled and |
| drained | ||
| 1 1/2 | t | Chilli powder, 7 g |
| 1 1/2 | t | Turmeric powder, 7 g |
| Salt to taste | ||
| 5 | Cardamom | |
| 5 | Cloves | |
| 3 | Black cardamom | |
| 5 | Cm cinnamon | |
| 5 | Bay leaves | |
| 4 | t | Ginger paste, 20 g |
| 3 | t | Garlic paste, 15 g |
| 4 | T | Tamarind pulp, 60 ml |
| 2 | T | Lemon juice, 30 ml |
| 4 | Green chillies, slit | |
| lengthwise | ||
| 12 | Mint leaves | |
| 1 | T | Ghee, 15 g |
| 3/4 | t | Cumin seeds, 4 g |
| 1 | T | Ghee, 15 g |
| 8 | Flakes garlic | |
| 1 | T | Ghee, 15 g |
| 4 | Red chillies | |
| 1 | T | Ghee, 15 g |
| 24 | Curry leaves | |
| 1 | T | Ghee, 15 g |
| 1 | t | Mustard seeds, 5 g |
| 1 | T | Ghee, 15 g |
| A generous pinch of | ||
| asafoetida | ||
| 2 | Onions, sliced fine and | |
| fried till golden | ||
| in 1 tbs. 15 g | ||
| 100 g | ||
| Ghee | ||
| Crisp golden fried sliced | ||
| onions | ||
| A handful of mint leaves |
INSTRUCTIONS
WASH all the dals and soak in water for 30 minutes. Put the lentils in a pan, add one litre water, chilli powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at regular intervals). Heat ghee and add each tempering ingredients one after the other and pour over the simmering dals and stir well. Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning. To serve: Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice, or as an accompaniment. Converted by MC_Buster. NOTES : (Six dals simmered together and seasoned seven times) Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 126
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 2.8mg
Sodium: 282.8mg
Potassium: 371.2mg
Carbohydrates: 25.4g
Fiber: 4.7g
Sugar: 4.5g
Protein: 5.8g