Toor dal

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

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