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Ingredients
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Toor dhal - 1 c.
Potato, cubed - 1
Tomatoes - 2
Cloves garlic - 2 lg.
Green chilies - 3
Cilantro - handful
Turmeric powder - 1 tsp.
Red chili powder - 1 tsp.
Mustard seeds - 1 tsp.
Curry powder - 2 tsp.
Tamarind - lime size
Hot water - 1 c.
Oil - 1 tsp.
Curry leaves |
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Method
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Wash and soak the dhal for 1 hour. Soak the tamarind in a cup of hot water. Place dhal in a pan covered with water. Bring to a boil. Skim off the froth that rises.
When the froth stops rising, add the tomatoes, garlic, green chilies, cilantro, turmeric and salt. Cover and cook on a medium flame until the dhal is cooked. Remove from fire and with a hand blender, blend the dhal to a smooth consistency.
Make tamarind juice by squeezing out the tamarind pulp in the hot water. Add the tamarind juice or the tamarind concentrate to the dhal. Return the dhal to the fire and bring to a boil. Add potatoes and continue to cook until the vegetable is tender.
In a pan, heat 1 tablespoon of oil. Add the mustard seeds. When they stop crackling, add the chili powder, curry powder, and curry leaves. Turn off the heat after a minute and add the seasoned oil to the dhal and immediately cover with the lid to retain the aroma of the seasoning. Boil the dhal for a few more minutes. Check the seasoning and turn off the fire. Good with rice or chapati. |
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Contributed
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Shalu
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