| Serves: 4
Cooking time (approx.): minutes
Style: Indian Vegetarian (Maharashtrian)
1 cup(s) split red gram (tuvar dal)
4 cups water
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
1 teaspoon(s) tamarind paste
1 tablespoon(s) jaggery
1 teaspoon(s) ghee (clarified butter) |
1 teaspoon(s) each of mustard and cumin seeds
3" piece ginger finely chopped
4 small green chillies finely chopped
1 teaspoon(s) hot spice mix (garam masala)
asafoetida and salt to taste
finely chopped coriander leaves |
- Heat the water in a heavy bottomed vessel and drop the split red gram into it. Bring it to a boil. As it boils, add the tamarind paste, jaggery, red chilli powder, turmeric powder and salt. Cook on medium / low heat for 12 minutes or till the gram is soft but not mashed. Keep aside.
- Heat the ghee (clarified butter) in a pan till very hot . Add the mustard seeds and let them splutter. Now, add the cumin seeds and the asafoetida. Fry on medium heat for 1 minute(s) or till the cumin seeds are a shade darker. Add this to the cooked gram mixture.
- Add the chopped coriander leaves, green chillies and ginger. Cook covered on medium / low heat for 4 minutes.
Garnish with the garam masala and keep covered for some time before serving.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti). |
