INGREDIENTS :
1 Cup Tuvar Dal (Red Gram split)
250gms Sweet Pumpkin or Ridge gourd
2 tbsp Tamarind pulp
1 tsp Jaggery
2 tsp Oil
1 tsp Mustard Seeds
1 tsp Turmeric powder
A pinch of Hing (Asafoetida)
Few Curry leaves
½ fresh Coconut, grated
Salt to taste
5 - 6 Red chilies
2 pieces Dalchini (Cinnamon)
4 tsp Bengal Gram
2 tsp Urad Dal (Black Gram split)
2 - 3 Cloves
½ tsp Methi (Fenugreek) Seeds
4 tsp Coriander Seeds
A pinch of Hing (Asafoetida)
METHOD : Fry all the ingredients for the masala powder in little oil separately. Grind them together to a powder. Add Coconut to the powder and little water and grind to a paste.
Pressure-cook Tuvar Dal and the Chopped vegetables. Remove this to a thick bottomed vessel and add the masala paste, Jaggery, Salt and Tamarind pulp. Stir and cook for 6 - 8 minutes and remove from heat. Heat Oil in a kadai(wok) and add Mustard Seeds when it starts spluttering add Hing, Turmeric powder and Curry leaves. Add this to the Dal.
Remove to a serving dish and serve hot with Rice and Ghee.
Tags: main course, lunch, dinner, curries, dals, curry varieties, dhal varieties.
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