Ingredients
1 cup toor dal 1/2 tsp.
Dania (coriander seed) powder
1 tbsp. mint leaves finely chopped
1/4 tsp. garam masala
1 tbsp. coriander leaves finely chopped
2 pinches asafetida
1 stalk curry leaves
Salt to taste
1 tbsp. broken jaggery
1/2 tsp. each cumin & mustard seeds
3 tbsp. tamarind water / ½ sp. Puli paste
2 tbsp. ghee
3 green chilies
5 cups rice starch water or water
1" piece ginger
1 tsp. red chilly powder
1/4 tsp. turmeric powder
Method
Wash and pressure cook dal in two cups water.
Cool, remove, drain and keep aside the top water of dal.
Remove two tbsp. Thick dal and keep aside.
Beat the remaining dal with a hand whipper, adding the water that was kept aside.
Crush the green chilly and ginger together.
Make a paste of all the dry powders in 1/4 cup water.
Keep aside.
Heat ghee in a pan and add the seeds.
Add ginger garlic and stir.
Add asafetida, mint, masala paste and stir for a minute.
Add jaggery, tamarind water and stir.
Allow to cook for 2-3 minutes. Add beaten dal.
Boil for 6-7 minutes.
Check taste for salt and spiciness.
Garnish with chopped coriander.
To be served with hot steamed rice.
To serve, place one serving of rice on a plate with 2 tea sp. Ghee and dal.
Or serve with chappati.
Children will like this dal.