Recipe Type : Indian Yield : 4
Preparation Time : 10 mins Cooking Time : 25 mins
Ingredients:
1 tsp cumins seeds
2 tsp coriander seeds
1 tbsp split chickpeas (chanadal)
1 tsp Black lentils (urad dal)
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 tbsp grated coconut
5 Byadagi chilies
1/2 tsp black peppercorns
2 cups water
2 tomatoes
10 pearl onions
2 cups radish slices
2 tsp oil
1 tsp mustard seeds
8 curry leaves
1 tsp salt
1 tbsp chopped coriander leaves
1/2 tsp tamarind paste
1/2 cup cooked toor dal
Method:
For Masala:
1. Heat a pan. Dry roast cumin seeds, and coriander seeds for 1 min.
2. Dry roast split chickpeas, and black lentils for 3 mins. Allow it to cool.
3. Roast asafoetida, turmeric powder, Byadagi chilies, grated coconut and black peppercorns for 1 min.
4. In a blender add all dry roasted ingredients and little water, tamarind paste to make a fine paste.
5. Heat a pan. Pour oil and curry leaves for tempering.
6. Now add ground masala, water, cooked toor dal, salt, chopped tomatoes, radish slices and chopped onion. Cook until it's done.
7. Garnish with coriander leaves. Serve with rice or pancakes.
For Masala:
1. Heat a pan. Dry roast cumin seeds, and coriander seeds for 1 min.
2. Dry roast split chickpeas, and black lentils for 3 mins. Allow it to cool.
3. Roast asafoetida, turmeric powder, Byadagi chilies, grated coconut and black peppercorns for 1 min.
4. In a blender add all dry roasted ingredients and little water, tamarind paste to make a fine paste.
5. Heat a pan. Pour oil and curry leaves for tempering.
6. Now add ground masala, water, cooked toor dal, salt, chopped tomatoes, radish slices and chopped onion. Cook until it's done.
7. Garnish with coriander leaves. Serve with rice or pancakes.
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