| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch5 | 1 | servings | |
INGREDIENTS
| 1 | c | Toor dal |
| 2 1/2 | c | Water |
| 1 | ts | Red chilli powder |
| 1/2 | ts | Coriander seed powder |
| 1/4 | ts | Turmeric powder |
| Salt to taste | ||
| 1/4 | ts | Garam masala; (optional) |
| 2 | Pinches asafoetida | |
| 1 | ts | Chopped tamarind |
| 1 | ts | Jaggery crushed |
| 1 | tb | Ghee |
| 1/2 | ts | Cumin and mustard seeds |
| 1 | Stalk curry leaves | |
| 1/2 | Tomato chopped fine | |
| 1 | tb | Chopped coriander |
INSTRUCTIONS
Wash and pressurecook dal till done. (approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.Add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads. Making time: 1/2 hour Makes: 4 servings Shelf life: Best fresh and hot Converted by MC_Buster. Converted by MM_Buster v2.0l.
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