- 1/4 cup Toor dal
- 2 cloves Garlic
- 1/2 cup Onion chopped
- 1 cup Tomato chopped
- 1 1/2 tsp Pepper corns
- 1 1/2 tsp Cumin seeds
- 2 pinch Asafoetida
- 1 small marble size Tamarind
- 2 sprigs Curry leaves
- 1/4 tsp Turmeric powder
- 1/4 cup Coriander leaves chopped
- 1/2 tsp Mustard seeds
- Salt to taste
- 2 tbsp Oil
Method:
- Pressure cook the toor dal with enough water and keep aside.
- Remove the extract from tamarind by soaking in warm water and keep aside.
- Now heat a pan, add 1 tbsp of oil, when hot add onions, curry leaves, garlic, cumin seeds and pepper.
- Fry well until onions are transparent.
- Now add tomatoes and fry until soft.
- Remove it and allow to cool.
- Now put all these fried ingredients in a blender, add cooked toor dal, tamarind extract and turmeric powder to it.
- Blend to a fine paste.
- Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add asafoetida.
- Pour the blended paste to it.
- Dilute by adding more water, add salt and coriander leaves.
- Mix well and allow to cook.
- Just when the froth appears on the surface and bubbles are visible, remove from heat.
- Transfer to a bowl and cover the lid.
- Serve hot with rice or can be had as a soup.
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