Tur Dal - 1 1/2 cups
Red Chilli - 8 or 10
Asafoetida/ Hing - generous pinch
Salt - as per taste
Curry leaves - 1 sprig
Thick extract of a lemon-sized ball of tamarind
Garnishing
---------------
Mustard - 1 tsp
Red chilli - 1
Fenugreek - 1/4 tsp
Soak tur dal and red chillies for 1/2 an hour. Wash and drain the tur dal and grind it with red chillies, hing, salt and curry leaves (do not add water) In a kadai, add 2 tbsp of oil and saute the ground mixture to a consistency that you can knead balls out of it. Roll into balls.
Boil tamarind pulp with salt as required (the dal balls already have salt). Add 1 tbsp of sambar powder to it.When it boils, add the dal balls and boil till the mixture becomes thick. The gravy gets thicker when it cools. (so you might need to add just a little water and boil before serving)
Garnish with spluttered mustard, red chilli and fenugreek.
Red Chilli - 8 or 10
Asafoetida/ Hing - generous pinch
Salt - as per taste
Curry leaves - 1 sprig
Thick extract of a lemon-sized ball of tamarind
Garnishing
---------------
Mustard - 1 tsp
Red chilli - 1
Fenugreek - 1/4 tsp
Soak tur dal and red chillies for 1/2 an hour. Wash and drain the tur dal and grind it with red chillies, hing, salt and curry leaves (do not add water) In a kadai, add 2 tbsp of oil and saute the ground mixture to a consistency that you can knead balls out of it. Roll into balls.
Boil tamarind pulp with salt as required (the dal balls already have salt). Add 1 tbsp of sambar powder to it.When it boils, add the dal balls and boil till the mixture becomes thick. The gravy gets thicker when it cools. (so you might need to add just a little water and boil before serving)
Garnish with spluttered mustard, red chilli and fenugreek.
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