Ingredients:
1 cup toor dal
2 1/2 cups water
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
salt to taste
1/4 tsp. garam masala (optional)
2 pinches asafoetida
1 tsp. chopped tamarind
1 tsp. jaggery crushed
1 tbsp. ghee
1/2 tsp. each cumin and mustard seeds
1 stalk curry leaves
1/2 tomato chopped fine
1 tbsp. chopped coriander
Method:
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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