Ingredients:
- Toor dal 80g
- Tomato 2 (200g)
- Turmeric powder 1/2 tsp
- Asafoetida a small piece (3g)
- Tamarind 10g
- Shallots 150g
- Green chilli 2
- Garlic 5 cloves (5g)
- Coriander leaves
- Sambar powder 3 tbs (30g)
- Mustard seeds 1/2 tsp
- Fenugreek seeds 1/4 tsp
- Curry leaves
- Cook the dal along with one tomato, asafoetida, turmeric powder, salt and 1 cup of water and keep aside.
- Soak the tamarind in 1 cup of water
- Heat some oil in a vessel
- Saute shallots, green chilli and curry leaves till the edges of shallots become golden
- Add crushed garlic and stir for a few seconds
- Add chopped tomato and add 1/2 tsp salt
- Stir for 2 minutes
- Add sambar powder and stir for a few seconds
- Add tamarind juice to this
- Bring to a boil
- Add cooked dal to this
- Add 1 more cup of water
- Adjust salt
- Allow this to boil
- Add coriander leaves
- Turn off the flame
- Add some coconut oil in a pan
- Crack some mustard seeds
- Add fenugreek seeds, dried red chillies and curry leaves
- Pour it over the curry
- Serve after 30 minutes for better taste
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