| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Toor dal |
| 1 |
tb |
Mint leaves finely chopped |
| 1 |
tb |
Coriander leavea finely chopped |
| 1 |
|
Stalk curry leaves |
| 1 |
tb |
Broken jaggery |
| 3 |
tb |
Tamarind water |
| 3 |
|
Green chillies |
| 1 |
|
1 inch piece ginger |
| 1 |
ts |
Red chilli powder |
| 1/4 |
ts |
Turmeric powder |
| 1/2 |
ts |
Dhania; (corianderseed) |
|
|
; powder |
| 1/4 |
ts |
Garam masala |
| 2 |
|
Pinches asafoetida |
|
|
Salt to taste |
| 1/2 |
ts |
Cumin & mustard seeds |
| 2 |
tb |
Ghee |
| 5 |
c |
Rice starch water or water |
INSTRUCTIONS
Wash and pressure cook dal in two cups water.
Cool, remove, drain and keep aside the top water of dal.
Remove two tablespoon thick dal and keep aside.
Beat the remaining dal with a hand whipper, adding the water that was kept
aside.
Crush the green chilli and ginger together.
Make a paste of all the dry powders in 1/4 cup water. Keep aside.
Heat ghee in a suacepan and add the seeds. Add ginger garlic and stir.
Add asafoetida, mint, masala paste and stir for a minute.
Add jaggery, tamarind water and stir.
Allow to cook for 2-3 minutes. Add beaten dal.
Boil for 6-7 minutes.
Check taste for salt and spiciness.
Garnish with chopped coriander.
To be served with hot steamed rice.
To serve, place one serving of rice on a plate.
Top with one teaspoon of thick dal kept aside.
Lace with 1/2 teaspoon desi ghee.
Serve along with a serving of the dal.
Making time: 25 minutes (excluding pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh piping hot
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