1 cup toor dal
1 tbsp. mint leaves finely chopped
1 tbsp. coriander leavea finely chopped
1 stalk curry leaves
1 tbsp. broken jaggery
3 tbsp. tamarind water
3 green chillies
1" piece ginger
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (corianderseed) powder
1/4 tsp. garam masala
2 pinches asafoetida
salt to taste
1/2 tsp. each cumin & mustard seeds
2 tbsp. ghee
5 cups rice starch water or water
Wash and pressure cook
dal in two cups water.
Cool, remove, drain and keep aside the top water of dal.
Remove two tbsp. thick dal and keep aside.
Beat the remaining dal with a hand whipper, adding the
water that was kept aside.
Crush the green chilli and ginger together.
Make a paste of all the dry powders in 1/4 cup water.
Heat ghee in a suacepan and add the seeds. Add ginger
garlic and stir.
Add asafoetida, mint, masala paste and stir for a
Add jaggery, tamarind water and stir.
Allow to cook for 2-3 minutes. Add beaten dal.
Boil for 6-7 minutes.
Check taste for salt and spiciness.
Garnish with chopped coriander.
To be served with hot steamed rice.
To serve, place one serving of rice on a plate.
Top with one tsp. of thick dal kept aside.
Lace with 1/2 tsp. desi ghee.
Serve along with a serving of the dal.
Making time: 25 minutes (excluding pressure
cooking time) Makes: 5-6 servings Shelflife: Best
fresh piping hot