| 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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