Toor dal
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Toor dal |
| 2½ | cup | Water |
| 1 | teaspoon | Red chilli powder |
| ½ | teaspoon | Coriander seed powder |
| ¼ | teaspoon | Turmeric powder |
| Salt to taste | ||
| ¼ | teaspoon | Garam masala; (optional) |
| 2 | Pinches asafoetida | |
| 1 | teaspoon | Chopped tamarind |
| 1 | teaspoon | Jaggery crushed |
| 1 | tablespoon | Ghee |
| ½ | teaspoon | Cumin and mustard seeds |
| 1 | Stalk curry leaves | |
| ½ | Tomato chopped fine | |
| 1 | tablespoon | Chopped coriander |
Directions
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
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