| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Toovar dhal; washed and soaked in water for 1/2 to 1 hour |
| 2 |
|
Tomatoes; chopped |
| 10 |
|
Green chillies (to 12); chopped |
| 1 |
ts |
Asafoetida |
|
|
Salt; to taste |
| 2 |
tb |
Oil |
| 1 |
ts |
Mustard seeds |
| 1 |
|
Sprig curry leaves |
| 2 |
|
Red chillies; broken |
INSTRUCTIONS
FOR SEASONING
Cook the dhal in 3 to 4 cups water until soft. Mix it well and add chopped
tomatoes, green chillies, asafoetida, salt to taste and boil until cooked.
Season with oil, mustard seeds, curry leaves and red chillies.
Recipe by: Mangalorean Cuisine by Saranya S. Hegde
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 22, 1998
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