(A spicy, sweet and sour liquid cuisine)
Ingredients:
1 1/2 cup Toor Daal
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp finely chopped ginger
1 or 2 chopped green chilli
6-7 nos kokam or 2 tsp lemon juice
1 tbsp jaggery
salt to taste
1 to 2 tbsp groundnuts (Optional)
coriander to garnish
Ingredients for seasoning
1 tsp ghee or oil
1 or 2 pieces of clove
1 small cinnamon piece
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
5 or 6 curry leaves
A pinch or two of asafoetida (hing)
Preparation:
-Wash the Toor Daal in tepid warm water. Soak it in fresh water for 20-30 minutes.
-Put Daal in a vessel with water to completely soak it and cook in pressure cooker up to 2 or 3 whistles.
-Blend the boiled Daal with a hand blender till it blends in water (no Daal grains must remain) Keep it aside.
For Seasoning
-Keep a deep nonstick pan on slow flame add ghee or oil & heat it on a slow flame then add 1 or 2 pieces of clove, small cinnamon piece, mustard seeds, cumin seeds fenugreek seeds and when they start spluttering add hing, curry leaves and put off the flame.
-Add blended Daal into the pan (in which seasoning is done), and add turmeric powder, coriander powder, cumin powder, red chilli powder, ginger, green chilli, kokam or lemon juice, jaggery and salt. Add 2 to 3 cups of water and simmer on slow flame for 5 to 7 minutes. Add few drops of lemon juice and garnish with coriander leaves.
-Serve with Phulkas (Rotis) and/or steamed Rice.
Boiled groundnuts may be added while simmering the Daal.
Ingredients:
1 1/2 cup Toor Daal
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp finely chopped ginger
1 or 2 chopped green chilli
6-7 nos kokam or 2 tsp lemon juice
1 tbsp jaggery
salt to taste
1 to 2 tbsp groundnuts (Optional)
coriander to garnish
Ingredients for seasoning
1 tsp ghee or oil
1 or 2 pieces of clove
1 small cinnamon piece
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
5 or 6 curry leaves
A pinch or two of asafoetida (hing)
Preparation:
-Wash the Toor Daal in tepid warm water. Soak it in fresh water for 20-30 minutes.
-Put Daal in a vessel with water to completely soak it and cook in pressure cooker up to 2 or 3 whistles.
-Blend the boiled Daal with a hand blender till it blends in water (no Daal grains must remain) Keep it aside.
For Seasoning
-Keep a deep nonstick pan on slow flame add ghee or oil & heat it on a slow flame then add 1 or 2 pieces of clove, small cinnamon piece, mustard seeds, cumin seeds fenugreek seeds and when they start spluttering add hing, curry leaves and put off the flame.
-Add blended Daal into the pan (in which seasoning is done), and add turmeric powder, coriander powder, cumin powder, red chilli powder, ginger, green chilli, kokam or lemon juice, jaggery and salt. Add 2 to 3 cups of water and simmer on slow flame for 5 to 7 minutes. Add few drops of lemon juice and garnish with coriander leaves.
-Serve with Phulkas (Rotis) and/or steamed Rice.
Boiled groundnuts may be added while simmering the Daal.
