Preparation time: 10 mins
Cooking time: 20 mins
Ingredients
Toor Dal - 1 cup
Goda masala - 1 tsp
(this is a common and essential masala in any maharashtrian household...if you do not have this you can use normal garam masala and add a mixture of grounded sesame seeds and dry coconut (1:1)
Tamarind pulp - 1tsp
Tomato (diced) - 1
Freshly grated coconut - 2 tbsp
Freshly chopped coriander - 2 tbsp
Salt to taste
Jaggery to taste (a must since you are adding tamarind)
For tempering
2 tbsp oil
2 tsp mustard seeds
1/3 tsp turmeric
a pinch of asafoetida
1/4 tsp fenugreek/methi seeds (optional)
3 green chilies-chopped
Preparation
Cooking time: 20 mins
Ingredients
Toor Dal - 1 cup
Goda masala - 1 tsp
(this is a common and essential masala in any maharashtrian household...if you do not have this you can use normal garam masala and add a mixture of grounded sesame seeds and dry coconut (1:1)
Tamarind pulp - 1tsp
Tomato (diced) - 1
Freshly grated coconut - 2 tbsp
Freshly chopped coriander - 2 tbsp
Salt to taste
Jaggery to taste (a must since you are adding tamarind)
For tempering
2 tbsp oil
2 tsp mustard seeds
1/3 tsp turmeric
a pinch of asafoetida
1/4 tsp fenugreek/methi seeds (optional)
3 green chilies-chopped
Preparation
- Boil the toor dal in the pressure cooker. Blend it lightly and set aside
- Heat oil in a pan, add the mustard seeds and when they pop, add the fenugreek seeds, turmeric, asafoetida and chilies.
- Saute for 3 minutes till the tomato is tender and add the boiled dal.
- Add 4 cups of water or more as required (the consistency of the dal should be very thin- a little thicker than rasam)
- Add the rest of the ingredients except the coconut and coriander and continue to boil for 10 minutes.
- Garnish with coriander and coconut and serve with rice and chapatis.
