| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian, Pulses and | 1 | Servings |
INGREDIENTS
| 1 | c | Toor Dal |
| 1 | ts | Tamarind |
| 3 | ts | Salt |
| pn | Turmeric | |
| 2 | ts | Channa Dal |
| 3 | ts | Dhania Seeds |
| 1 | pn | Hing |
| 3 | Red Chillies | |
| 1/4 | c | Grated Coconut |
| 1 | ts | Mustard |
| Corriander leaves | ||
| 1 | Green Peppers cut into | |
| Pieces | ||
| 1 | Onion chopped | |
| 1 | Tomato cut into pieces |
INSTRUCTIONS
1. Boil the toor dal with 3 cups of water 2. Fry channa dal, dhania seeds, hing, red chillies for a few minutes and then fry it with grated coconut 3. Grind the above mixture with water 4. Fry the green pepper in oil for a few minutes 5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables 6. Add 3 and cook for about 5 minutes 7. Add boiled dal and bring it to a boil 8. In the meanwhile fry mustard seeds, onion 9. Add the above ingredients & corriander leaves to the mixture Recipe By : Somesh Rao From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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