| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Toovar dhal; soaked in water |
|
|
Cauliflower; beans, carrots, a few pieces of each |
|
|
A few peas |
| 3 |
|
Tomatoes (to 4); cut |
|
|
Oil; for frying |
| 1 |
tb |
Channa dhal |
| 1 |
tb |
Urad dhal |
| 1 |
ts |
Jeera; (cumin) seeds |
| 1/2 |
ts |
Methi |
| 1 |
tb |
Coconut; grated |
| 8 |
|
Red chillies |
| 1 |
tb |
Ghee |
| 1 |
ts |
Mustard seeds |
| 1 |
|
Sprig curry leaves |
INSTRUCTIONS
FOR MASALA
Fry in a little oil all the masala ingredients separately and grind to a
rough paste. Boil the dhal in 3 to 4 cups water. Add the cut vegetables and
boil till cooked. Add the gound masala and boil for 10 to 15 minutes.
Season with mustard seeds and curry leaves.
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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