Ingredients
Tuvar daal: 1cup
palak (spinach) : 3-4 bunches
tomato : 1 cup
tamarind : a small ball
garlic flakes: 3-4
onion: 1 (small)
kadipatta : 10-15 leaves
coriander (Dhania): a bunch
Method
In a pressure cooker add water, tur daal, spinach, 2 garlic flakes, a little
of the coriander, one whole tomato, one onion sliced into pieces, asafoetida
and close the cooker.
Cook until the daal is soft (about 5-8 mins). Mash this cooked mixture lightly.
Add salt and chilli powder. Cook on a slow flame.
Boil tamarind and half of the kadipatta leaves separately, till the tamarind
becomes soft - extract the pulp and add the tamarind water to the daal
mixture.
Cook on a slow flame for 2-3 minutes.
In a sauce pan, heat a little oil - add the remaining garlic and kadipatta, add red
chillies (2-3) and jeera. When the oil is hot and sputtering, add it to the daal
and immediately cover the daal with a tight lid.
Allow to stand for a few minutes.
Serve hot with rice and ghee and papad.
Tuvar daal: 1cup
palak (spinach) : 3-4 bunches
tomato : 1 cup
tamarind : a small ball
garlic flakes: 3-4
onion: 1 (small)
kadipatta : 10-15 leaves
coriander (Dhania): a bunch
Method
In a pressure cooker add water, tur daal, spinach, 2 garlic flakes, a little
of the coriander, one whole tomato, one onion sliced into pieces, asafoetida
and close the cooker.
Cook until the daal is soft (about 5-8 mins). Mash this cooked mixture lightly.
Add salt and chilli powder. Cook on a slow flame.
Boil tamarind and half of the kadipatta leaves separately, till the tamarind
becomes soft - extract the pulp and add the tamarind water to the daal
mixture.
Cook on a slow flame for 2-3 minutes.
In a sauce pan, heat a little oil - add the remaining garlic and kadipatta, add red
chillies (2-3) and jeera. When the oil is hot and sputtering, add it to the daal
and immediately cover the daal with a tight lid.
Allow to stand for a few minutes.
Serve hot with rice and ghee and papad.
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