[cooked-sharing]
Prep Time0 minCook Time20 minsTotal Time20 mins
Ingredients
0.50 cup Toor dal (yellow lentils or Split Pigeon Peas ), cleaned, washed and drained
4 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds (methi)
1 tsp cumin seed
0.25 tsp Asafoetida powder(Hing) Fresh curry leaves,
Fresh curry leaves, washed and torn
3 pinches fresh ginger finely chopped
Finely chopped green chilies to taste
2 medium fresh tomatoes chopped
5 cups water
0.50 cup tamarind pulp OR 5-6 Cocum OR little of both
0.50 tsp red chili powder
2 tsp turmeric powder
2 tbsp finely chopped fresh coriander leaves
Salt to taste
Method
2Pressure cook the lentils (toor dal) in a pressure cooker along with 4 - 5 cups of water until the lentils are tender.
3With the help of a beater (mashing tool) mash the Dal with its water.
4Then add in the tomatoes, green chilies, ginger, kaddipatta , turmeric powder and salt to taste.
5Mix well and allow it to cook on medium-high flame till tomatoes are tender and Dal changes its colour.Can add more water if required.
6Extract tamarind pulp from tamarind to use as tamarind water.
7(To do this, soak about 3 inches piece of tamarind in 1 cup of hot water. When soft ,squeeze to extract the tamarind pulp and let it mix with the water to form 'tamarind water')
8Measure out ½ cup of tamarind water in a cup and add this tamarind water to the Dal mixture.(Same time you can also put Cocum).
9Allow it to boil for another 10 mins or till Dal becomes sour of your taste.(some like very sour and some don’t.So keep checking,before overboiling).
10When Dal is ready slow the flame
11Meanwhile heat oil in a pot on medium-high flame.
12Once its hot, add mustard seeds, methi seeds and cumin seeds.
13Allow to splutter and crackle.
14Add asafoetida powder and red chilie powder for colour and switch off the gas before red chillie changes its colour.
15Add this to hot Dal and Cover with the Lid.
16Remove from the flame and add fresh coriander leaves.
17Serve with steam Basmati rice.
18Serve hot along with plain yogurt and fried Papads on the side for a complete wonderful Asian-Indian meal.
Ingredients
0.50 cup Toor dal (yellow lentils or Split Pigeon Peas ), cleaned, washed and drained
4 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds (methi)
1 tsp cumin seed
0.25 tsp Asafoetida powder(Hing) Fresh curry leaves,
Fresh curry leaves, washed and torn
3 pinches fresh ginger finely chopped
Finely chopped green chilies to taste
2 medium fresh tomatoes chopped
5 cups water
0.50 cup tamarind pulp OR 5-6 Cocum OR little of both
0.50 tsp red chili powder
2 tsp turmeric powder
2 tbsp finely chopped fresh coriander leaves
Salt to taste
Directions
2Pressure cook the lentils (toor dal) in a pressure cooker along with 4 - 5 cups of water until the lentils are tender.
3With the help of a beater (mashing tool) mash the Dal with its water.
4Then add in the tomatoes, green chilies, ginger, kaddipatta , turmeric powder and salt to taste.
5Mix well and allow it to cook on medium-high flame till tomatoes are tender and Dal changes its colour.Can add more water if required.
6Extract tamarind pulp from tamarind to use as tamarind water.
7(To do this, soak about 3 inches piece of tamarind in 1 cup of hot water. When soft ,squeeze to extract the tamarind pulp and let it mix with the water to form 'tamarind water')
8Measure out ½ cup of tamarind water in a cup and add this tamarind water to the Dal mixture.(Same time you can also put Cocum).
9Allow it to boil for another 10 mins or till Dal becomes sour of your taste.(some like very sour and some don’t.So keep checking,before overboiling).
10When Dal is ready slow the flame
11Meanwhile heat oil in a pot on medium-high flame.
12Once its hot, add mustard seeds, methi seeds and cumin seeds.
13Allow to splutter and crackle.
14Add asafoetida powder and red chilie powder for colour and switch off the gas before red chillie changes its colour.
15Add this to hot Dal and Cover with the Lid.
16Remove from the flame and add fresh coriander leaves.
17Serve with steam Basmati rice.
18Serve hot along with plain yogurt and fried Papads on the side for a complete wonderful Asian-Indian meal.