Why recepie famous for?
Ingredients
1 cup toovar (arhar) dal
1/2 cup chopped tomatoes
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1/2 cup tamarind (imli) pulp
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp coriander (dhania) powder
1 tsp chilli powder
salt to taste
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
4 kashmiri dry red chillies, broken to pieces
Instructions
Soak the toovar dal in enough water in a deep bowl for 1 hour. Drain well.
Combine the dal, tomatoes, 1 tbsp of garlic, ginger, ¼ tsp turmeric, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Whisk the dal using a whisk, add the tamarind pulp, green chillies, coriander , remaining ¼ tsp turmeric powder, coriander powder, chilli powder, salt, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
Heat the ghee in a small non-stick pan, add the cumin seeds, mustard seeds and sauté on medium flame for 30 seconds.
Add asafoetida, curry leaves, remaining 1 tbsp of garlic, kashmiri red chillies and sauté on a medium flame for 1 minute.
Pour the tempering over the dal and mix well.
Serve hot with rice or rotis.
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