Preparation
time: 15 min, Cooking
time: 30 min, Yield: serves:
4-5
INGREDIENTS:
SI NO
|
CONTENTS
|
QUANTITY
|
1
|
TOOR DAL
|
1 CUP
|
2
|
POTATOES
|
2
|
3
|
ONION
|
1 MEDIUM
|
4
|
TURMERIC
|
PINCH
|
5
|
GRATED COCONUT
|
2-3 TBSP
|
6
|
SAMBAR POWDER
|
3 TBSP
|
7
|
TAMARIND JUICE
|
1/4 CUP
|
8
|
COOKING OIL
|
2 TSP
|
9
|
CURRY LEAVES
|
1 INCH
|
10
|
MUSTARD SEEDS
|
1 TSP
|
11
|
DRY RED CHILLIES
|
2
|
12
|
ASADOETIDA/HING
|
1/8 TSP
|
13
|
SALT
|
TO TASTE
|
METHOD:
1.Peel and dice potatoes and onion separately and keep it aside.
2.Wash the dal thoroughly,add two cups of water,turmeric,choppedvegetables, and mixwell.pressure cook the dal and vegetables for 3 whistles.
3.Grind 2-3 tbsp of grated coconut and sambar powder together with little water into fine paste.
1.Peel and dice potatoes and onion separately and keep it aside.
2.Wash the dal thoroughly,add two cups of water,turmeric,choppedvegetables, and mixwell.pressure cook the dal and vegetables for 3 whistles.
3.Grind 2-3 tbsp of grated coconut and sambar powder together with little water into fine paste.
4.Heat the oil in separate pan adds
mustard seeds, when it crackles add dry red chilies curry leaves and asafetida
and fry for 30 second.
5.Then add cooked dal and vegetables
and bring it to boil for 1 min,add little water if dal is too thick.
6.Add sambar paste, tamarind juice, salt and
cook for about 5-7 min. Allow all the ingredients to cook well on a medium heat.
7.Keep stirring and it is ready to serve hot curry with rice.
·
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