1 cup toor dal
2 1/2 cups water
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
salt to taste
1/4 tsp. garam masala (optional)
2 pinches asafoetida
1 tsp. chopped tamarind
1 tsp. jaggery crushed
1 tbsp. ghee
1/2 tsp. each cumin and mustard seeds
1 stalk curry leaves
1/2 tomato chopped fine
1 tbsp. chopped coriander
Method:
Wash and pressurecook
dal till done. (approx. 4 whistles will do). Cool
cooker and remove dal.
Beat the dal with a hand beater till smooth. Keep
aside.
Make a thin paste of the dry spice powders and salt
and 1/2 cup water.
Heat ghee in a saucepan, add the seeds to
splutter.Add tomatoes and curry leaves.
Fry for a minute. Add masala paste.
Fry for a minute. Add the chopped tamarind and
jaggery. Stir for a minute more.
Add dal and stir. Add water. Bring to boil and
simmer on low for 7-8 minutes.
Garnish with chopped coriander.
Serve piping hot with steamed rice and papads.
Making time: 1/2
hour Makes: 4
servings Shelf life: Best
fresh and hot
