INGREDIENTS
- 250 grams tuver dal
- 200 grams wheat flour
- 3 green chilies
- 3 tbsp. -green chili paste
- 50 grams groundnut
- 25 grams cashewnut
- 1 tbsp. Turmeric powder
- 1 tbsp. Mustard seeds
- 3-4 cloves
- 2 cinnamon
- 2 tomatoes
- 1 tbsp. Tamarind
- 100 grams brown sugar
- salt
- 1 tbsp. Garam masala
- 1 tsp. Ajama
- 4-5 tbsp. Oil
- 2 tbsp. Red chili powder
- asafetida
- ½ cup cilantro leaves
- 3-4 tbsp. Ghee.
- METHOD
- Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well.
- Add oil and knead the flour to roti like consistency.
- Wash tuver dal and pressure cook it for three whistles.
- Cool and remove the dal.
- Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
- When they crackle add curry leaves, green chilies and a pinch of asafetida.
- Pour tover dal. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
- Add tomato pulp, turmeric powder, salt and 2 cups of water.
- Boil the dal.
- roll out big rotis and cut them into pieces and add these pieces in boiling dal.
- Boil for 10 minutes and remove. serve warm. Sprinkle cilantro leaves.
