Tuvar Dal - 1/2 cup, Tomatoes - 2 (ripe), Turmeric pd. - 1/4 tsp, Salt - as per taste, Tamarind pulp - 1 cup
Dry paste: (raw) Coriander seeds - 2 tbsp, Methi (fenugreek) seeds - 1/2 tsp, Mustard - a pinch, Garlic - 2 cloves (optional), Black peppercorns - 3/4 tsp, Coriander leaves - a handful (with stem), Curry leaves - a few, Hing - a pinch, Dry red chillis - 1, Cumin (jeera) - 1/4 tsp
Seasoning: Oil or Ghee - 2 tbsp, Mustard - 1 tsp, Curry leaves - a few
Pressure cook dal. In a vessel take 6 cups water. Add crushed tomatoes (cook the tomatoes in microwave for 2 minutes with a little water and then add it to the water), turmeric powder, tamarind pulp and salt. Bring to a boil. Grind all the dry ingredients to a rough powder. Then add the other ingredients (leaves and garlic) and blend. It has to be a rough grind. Blending for a few seconds till it all comes together would be fine. In a kadai take some oil or ghee add the mustard. When it splutters, put in all the other ingredients reqd for seasoning. Immediately add the roughly ground paste and saute for about 10 seconds or till the aroma comes. Pour the tamarind-tomato extract which was boiled into the kadai or vice versa. Also add the cooked dal and boil for 1 minute. You can add a small piece of jaggery to bring out all the flavors. Garnish with coriander/cilantro leaves.
Dry paste: (raw) Coriander seeds - 2 tbsp, Methi (fenugreek) seeds - 1/2 tsp, Mustard - a pinch, Garlic - 2 cloves (optional), Black peppercorns - 3/4 tsp, Coriander leaves - a handful (with stem), Curry leaves - a few, Hing - a pinch, Dry red chillis - 1, Cumin (jeera) - 1/4 tsp
Seasoning: Oil or Ghee - 2 tbsp, Mustard - 1 tsp, Curry leaves - a few
Pressure cook dal. In a vessel take 6 cups water. Add crushed tomatoes (cook the tomatoes in microwave for 2 minutes with a little water and then add it to the water), turmeric powder, tamarind pulp and salt. Bring to a boil. Grind all the dry ingredients to a rough powder. Then add the other ingredients (leaves and garlic) and blend. It has to be a rough grind. Blending for a few seconds till it all comes together would be fine. In a kadai take some oil or ghee add the mustard. When it splutters, put in all the other ingredients reqd for seasoning. Immediately add the roughly ground paste and saute for about 10 seconds or till the aroma comes. Pour the tamarind-tomato extract which was boiled into the kadai or vice versa. Also add the cooked dal and boil for 1 minute. You can add a small piece of jaggery to bring out all the flavors. Garnish with coriander/cilantro leaves.
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