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Ingredients:
1 cup toor dal
2½ 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
1 cup toor dal
2½ 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
Toor Dal
Method
- 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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