SERVES: 3 servings
PREPARATION TIME: 30 Minutes.
INGREDIENTS:
1/3 cup Tuvar Dal (pigeon pea)
1/4 teaspoon Fenugreek Seeds
1/2 teaspoon Mustard Seeds
1 Cinnamon stick, broken into 2-pieces
1 Star Anise, optional (badiya)
1/2 teaspoon Cumin Seeds
1 pinch Asafoetida (Hing)
1 Dry Red Chilli, halved
1 teaspoon Ginger (grated)
1 Green Chilli, finely chopped
1/2 medium size Tomato, finely chopped
5-6 Curry Leaves
1/4 teaspoon Turmeric Powder (Haldi)
1/2 teaspoon Red Chilli Powder (Lal Mirch)
2 teaspoons Lemon Juice
2½ teaspoons Sugar
Salt (as per taste)
1 tablespoon Cooking Oil
2 tablespoons finely chopped Coriander Leaves
Water
PROCEDURE:
Wash tuvar dal in hot water 2-3 times. Drain and transfer to steel or aluminum pressure cooker. Now add 1 cup water and salt and pressure cook on low to medium flame for 3-4 whistles. When dal is hot, blend it using a hand held blender until smooth puree. Add 1 cup water in puree and blend again.
PREPARATION TIME: 30 Minutes.
INGREDIENTS:
1/3 cup Tuvar Dal (pigeon pea)
1/4 teaspoon Fenugreek Seeds
1/2 teaspoon Mustard Seeds
1 Cinnamon stick, broken into 2-pieces
1 Star Anise, optional (badiya)
1/2 teaspoon Cumin Seeds
1 pinch Asafoetida (Hing)
1 Dry Red Chilli, halved
1 teaspoon Ginger (grated)
1 Green Chilli, finely chopped
1/2 medium size Tomato, finely chopped
5-6 Curry Leaves
1/4 teaspoon Turmeric Powder (Haldi)
1/2 teaspoon Red Chilli Powder (Lal Mirch)
2 teaspoons Lemon Juice
2½ teaspoons Sugar
Salt (as per taste)
1 tablespoon Cooking Oil
2 tablespoons finely chopped Coriander Leaves
Water
PROCEDURE:
Wash tuvar dal in hot water 2-3 times. Drain and transfer to steel or aluminum pressure cooker. Now add 1 cup water and salt and pressure cook on low to medium flame for 3-4 whistles. When dal is hot, blend it using a hand held blender until smooth puree. Add 1 cup water in puree and blend again.
Heat oil in a pan or kadai over medium flame. Add a pinch of hing (asafoetida), fenugreek seeds and mustard seeds. When seeds begin to crackle, cinnamon and cumin seeds. When cloves begin to crackle, add dry red chilli, grated ginger, chopped green chilli, chopped tomato and curry leaves. Stir-fry for few seconds and then pour pureed dal in a pan.
Add sugar, lemon juice, red chilli powder and turmeric powder, mix and bring it to boil. Cook for 6-8 minutes over medium flame. Turn off the flame and transfer it to serving bowl. Garnish with chopped coriander leaves and serve with steamed rice and papad.
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