Cooking time (approx.): 17 minutes
Style: Indian Vegetarian (Maharashtrian)
1 cup split red gram (tuvar dal)
4 cups water
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon tamarind paste
1 tablespoon jaggery
1 teaspoon ghee (clarified butter)
1 teaspoon each of mustard and cumin seeds
3″ piece ginger finely chopped
4 small green chillies finely chopped
1 teaspoon hot spice mix (garam masala)
asafoetida and salt to taste
finely chopped coriander leaves
Heat the water in a heavy bottomed vessel and drop the split red gram into it. Bring it to a boil. As it boils, add the tamarind paste, jaggery, red chilli powder, turmeric powder and salt. Cook on medium / low heat for 12 minutes or till the gram is soft but not mashed. Keep aside.
Heat the ghee (clarified butter) in a pan till very hot . Add the mustard seeds and let them splutter. Now, add the cumin seeds and the asafoetida. Fry on medium heat for 1 minute or till the cumin seeds are a shade darker. Add this to the cooked gram mixture.
Add the chopped coriander leaves, green chillies and ginger. Cook covered on medium / low heat for 4 minutes.
Garnish with the garam masala and keep covered for some time before serving.
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