1 cup toor dal
2 1/2 cups
water
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp.
turmeric powder
salt to taste
1/4 tsp. garam masala (optional)
2
pinches asafoetida
1 tsp. chopped tamarind
1 tsp. jaggery crushed
1
tbsp. ghee
1/2 tsp. each cumin and mustard seeds
1 stalk curry
leaves
1/2 tomato chopped fine
1 tbsp. chopped coriander
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-
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 1/2 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: 1/2 hour Makes: 4 servings Shelf life: Best
fresh and hot
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