Tamarind Dal (chintakai Pappu)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 1 | Servings |
INGREDIENTS
| 1/2 | c | Tur gram, toor or toovar |
| dal | ||
| 4 | Pieces raw tamarind, where | |
| seeds are not yet hard or | ||
| black | ||
| 1 | pn | Turmeric |
| 1 | t | Chiili powder |
| 1 | Stem curry leaves | |
| 1 | Onion | |
| 1 | T | Oil |
| 1 | t | Peeled broken black gram |
| dal urad dal | ||
| 1 | t | Black mustard seeds |
| 1 | pn | Asafoetida |
| Salt, to taste |
INSTRUCTIONS
Boil the tur gram. Clean the tamarind, grind, remove strands and bits of seeds. Add to the dal. Add half cup water, turmeric, chilli powder, curry leaves and salt, and cook. Chop onion. Add. Remove when the onions arecooked and when the dal is thick. Fry black gram, mustards seeds and asafoetida. Add as seasoning. Recipe by: Delicious Recipes From Andhra by Karuna Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 296.3mg
Potassium: 224.2mg
Carbohydrates: 13.5g
Fiber: 2.9g
Sugar: 5.2g
Protein: 1.7g