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Ingredients:
Toor dhal - 1/4 cup
Tamarind - 1 small lemon size
Oil - 1 tbsp
Onion - 1 chopped
Grated Coconut - 1/4 cup
Urad dhal - 1 tsp
Asafoetida - 1 pinch
Fenugreek seeds - 1/4 tsp
Red chilli - 2 or 3
Curry Leaves
Turmeric - 1/4 tsp
Mustard seed - 1 tsp |
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METHOD
- Boil Toor dhal and keep aside.
- Put the tamarind in 2 cups water and keep aside.
- Fry onions & urad dhal
- Fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water.
- Take a pan put oil, put the urad dhal and mustard seed till it splutters add fenugreek seeds & asafoetida, red chillies put onions (vegetables if need brinjals, or raddish, potatoes etc.) and fry till golden brown, put the tamarind paste and boil till the onions softens.
- Then add the grinded paste, boil for 5 minutes then add the boiled dhal then cook for 2 minutes.
- Season it with leaves.
- Serve hot with rice, dosa or idli.
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