Hyderbad dal

Yield: 1 servings

Measure Ingredient
6 ounces Masoor dal
1½ pint Water
1½ teaspoon 4 spice; (see below)
3 \N Green chillies; (up to 9)
12 \N Curry leaves; (these can be found fresh at some Indian markets)
½ pint Tamarind extract
1 tablespoon Tomato puree
1 teaspoon Salt; (up to 2)
4 tablespoons Oil
1 teaspoon Cumin seeds
½ teaspoon Cardamon seeds
\N \N Outer sheath of nutmeg; (mace) whole and fresh if possible 6 dried red chillies; (Suryas or cayenne type)
4 \N Cloves of garlic; halved
\N \N Chillies; (cayenne powder)
\N \N Tumeric
\N \N Ginger
\N \N Garlic


Allow about 40 minutes for preparation.

Place the dals in a saucepan with the water, 4 spice, whole green chillies, and 6 curry leaves. Bring to a boil, then reduce the heat and simmer until the the dals have broken up. Add a little extra water if the dal begins to dry out. Pour in the tamarind extract, then stir in the tomato puree and salt and simmer for another 15 minutes.

(**My family prefers I skip the next step: optional and traditional method: Mash the cooked dal with a potato masher or blender/food processor very quickly until smooth and creamy. (First remove the whole chillies mace, and curry leaves))

This next step is ESSENTIAL:

In a second pan, heat the oil until very hot, then add the remaining curry leaves, cumin seeds, cardamon seeds, dried red chillies, and garlic. As soon as the garlic is golden por the oil and spices over the dal and cover the pan straightaway. Leave for a minute or two, serve hot. Serves 4 Posted to CHILE-HEADS DIGEST by Shantihhh@... on Feb 16, 1999, converted by MM_Buster v2.0l.

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