Ingredients
Roasted peanuts (2tbsp), red grams divide masoor dal (150gms), curry leaves (12), tamarind pulp (2tbsp), grated jiggery (2tbsp), oil (2tbsp), asafoetida (1 big pinch), fenugreek seeds (1/2tsp), mustard seeds (1tbsp), cumin seeds (1tsp), turmeric powder (1/2tsp), sliced green chillies (4), chopped coriander leaves (2tbsp).
Roasted peanuts (2tbsp), red grams divide masoor dal (150gms), curry leaves (12), tamarind pulp (2tbsp), grated jiggery (2tbsp), oil (2tbsp), asafoetida (1 big pinch), fenugreek seeds (1/2tsp), mustard seeds (1tbsp), cumin seeds (1tsp), turmeric powder (1/2tsp), sliced green chillies (4), chopped coriander leaves (2tbsp).
Method of preparation:-
Take a bowl, put tamarind pulp in it. Add 4 tablespoon of water in it and then mix it. Take lentils in a bowl, wash them and then keep them to boil in water in a pan and then keep it to simmer over low heat. When the lentils are nearly to cook then add tamarind water, jiggery, turmeric, salt and peanuts in it. Keep it to simmer until the lentils get cooked. Take a small pan, heat oil in it. Add mustard seeds in it, when they splutter then mix curry leaves, cumin seeds, fenugreek seeds and asafoetida in it. Now pour this mixture of spices into the dal. Garnish it with chopped coriander leaves and serve it hot.
Take a bowl, put tamarind pulp in it. Add 4 tablespoon of water in it and then mix it. Take lentils in a bowl, wash them and then keep them to boil in water in a pan and then keep it to simmer over low heat. When the lentils are nearly to cook then add tamarind water, jiggery, turmeric, salt and peanuts in it. Keep it to simmer until the lentils get cooked. Take a small pan, heat oil in it. Add mustard seeds in it, when they splutter then mix curry leaves, cumin seeds, fenugreek seeds and asafoetida in it. Now pour this mixture of spices into the dal. Garnish it with chopped coriander leaves and serve it hot.
0 comments :
Post a Comment