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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe is from the 'Young Times'. Ingredients:
150 g masoor dal (red gram split lentils) |
2 tablespoons tamarind pulp |
4 green chilies, washed and sliced |
1/2 teaspoon turmeric powder |
2 tablespoons jaggery, grated |
2 tablespoons peanuts, roasted |
1 tablespoon cooking oil |
salt |
1/2 teaspoon mustard seeds |
1/2 teaspoon cumin seed |
1 pinch asafetida powder (hing) |
1/4 teaspoon fenugreek seeds |
6 -8 curry leaves |
3 -5 sprigs fresh coriander leaves, to garnish (cleaned, washed and chopped) |
Directions:
1. Dilute the tamarind pulp in a bowl with 4 tbsps.
2. of water, making sure that there are no lumps and keep aside.
3. Wash the lentils.
4. Bring the lentils to a boil in 2 cups of water.
5. Allow to simmer until nearly done.
6. Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.
7. Simmer until dal is cooked.
8. Heat oil in a small pan.
9. Add mustard seeds.
10. Allow to crackle.
11. Add cumin seeds, hing, fenugreek seeds and curry leaves.
12. Remove from flame after a minute.
13. Pour the oil and spices into the lentils.
14. Serve hot garnished with corriander leaves.
15. This is best served with hot steamed white Basmati rice.
16. It makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!
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