1 cup split urad dal, white. Washed and soaked in hot water for 30-60 min. Soaking is not entirely necessary but helpful to reduce the cooking time.
3 cups water
1/2 tsp turmeric
1/2 tsp tamarind concentrate
2 cups crushed tomato with juice, canned
2 cups crushed tomato with juice, canned
curry leaves
1 tbsp ghee
2 tsp kala jeera/black cumin
2 tsp kala jeera/black cumin
5 dried red chilies, crumbled
2 green chilies
2 green chilies
2 tsp garlic paste
1" ginger, peeled and minced
1/4 cup coconut, dried, grated
1/4 cup coconut, dried, grated
1 tsp of amchoor/mango powder. I think my powder has lost legs and should be bumped up with lemon.
1/8 tsp cayenne to taste
1.5 tsp salt
Bring dal, turmeric, tamarind and 3 cups of water to a boil. Add tomatoes and curry leaves. Then turn down to a simmer for about 30-45 minutes or until dal is tender.
Meanwhile, heat ghee and roast cumin seeds, then blister chilies. Saute garlic, ginger, then coconut, amchoor, and cayenne powder till pungent. Before serving, pour spiced butter over dal and mix well. Season and adjust liquid if necessary.
Note: First batch, added toasted coconut after dal completed boiling
Note: First batch, added toasted coconut after dal completed boiling
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