INGREDIENTS :
1¼ Cup Tuvar dal (Red Gram split)
¼ Cup Peanuts
1 tsp. Haldi (Turmeric powder)
1 tsp. Chili powder
2 tsp Dhania - Jeera (Coriander - Cumin) powder
3 tbsp Oil
1 tsp. Mustard Seeds
2 - 3 Dalchini (Cinnamon)
3 - 4 Cloves
1 tbsp Tamarind pulp
10 gms Jaggery
1 tbsp Tamarind pulp
Salt to taste
A pinch of Hing (Asafoetida)
METHOD :
Pressure-cook Tuvar Dal and Peanuts with 4 cups of water. Mix Dhania - Jeera powder, Red Chili powder and Turmeric powder with water to make a paste. Heat Oil. Add Hing, Mustard, Dalchini and Cloves. Add the masala paste. Pour the Dal to this seasoning and mix well. Add Salt and Jaggery. Add more water if needed. Close the lid and cook for 15 minutes on low flame.
Remove to a serving dish and garnish with Coriander leaves and serve hot with Rice or Phulka.
Tags: main course, lunch, dinner, curries, dals, curry varieties, dhal varieties.
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