INGREDIENTS
- 1 cup toor dal
- 1 tbsp. mint leaves finely chopped
- 1 tbsp. coriander leaves finely chopped
- 1 stalk curry leaves
- 1 tbsp. broken jaggery
- 3 tbsp. tamarind water
- 3 green chillies
- 1" piece ginger
- 1 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- 1/2 tsp. dhania (corianderseed) powder
- 1/4 tsp. garam masala
- 2 pinches asafoetida
- salt to taste
- 1/2 tsp. each cumin & mustard seeds
- 2 tbsp. ghee
- 5 cups rice starch water or water
- METHOD
- Wash and pressure cook dal in two cups water.Cool, remove, drain and keep aside the top water of dal.
- Remove two tbsp. thick dal and keep aside.
- Beat the remaining dal with a hand whipper, adding the water that was kept aside.
- Crush the green chilli and ginger together.
- Make a paste of all the dry powders in 1/4 cup water. Keep aside.
- Heat ghee in a suacepan and add the seeds.
- Add ginger garlic and stir.Add asafoetida, mint, masala paste and stir for a minute.
- Add jaggery, tamarind water and stir.Allow to cook for 2-3 minutes.
- Add beaten dal.Boil for 6-7 minutes.Check taste for salt and spiciness.
- Garnish with chopped coriander.
- To be served with hot steamed rice.
- To serve, place one serving of rice on a plate.Top with one tsp. of thick dal kept aside.Lace with 1/2 tsp. desi ghee.Serve along with a serving of the dal.
