| 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
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