Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Toor dal |
| 2½ cup | Water |
| 1 teaspoon | Red chilli powder |
| ½ teaspoon | Coriander seed powder |
| ¼ teaspoon | Turmeric powder |
| \N \N | Salt to taste |
| ¼ teaspoon | Garam masala; (optional) |
| 2 \N | Pinches asafoetida |
| 1 teaspoon | Chopped tamarind |
| 1 teaspoon | Jaggery crushed |
| 1 tablespoon | Ghee |
| ½ teaspoon | Cumin and mustard seeds |
| 1 \N | Stalk curry leaves |
| ½ \N | Tomato chopped fine |
| 1 tablespoon | Chopped coriander |
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 ½ 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: ½ hour
Makes: 4 servings
Shelf life: Best fresh and hot
Converted by MC_Buster.
Converted by MM_Buster v2.0l.