300 g (1½ cups) tur dal, soaked for 3 hours
3 tablespoons channa dal, soaked for 3 hours
2 green finger-length chillies, cut into lengths
½ teaspoon turmeric powder
½ teaspoon asafoetida
½ teaspoon salt
100 g (1 cup) finely grated carrot
10 dried red chillies, soaked
¾ teaspoon fenugreek
75 g (¼ cup) tamarind pulp mixed with 1 litre (4 cups) water, mashed and strained to obtain juice
2 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon mustard seeds
2 sprigs curry leaves
3 tablespoons channa dal, soaked for 3 hours
2 green finger-length chillies, cut into lengths
½ teaspoon turmeric powder
½ teaspoon asafoetida
½ teaspoon salt
100 g (1 cup) finely grated carrot
10 dried red chillies, soaked
¾ teaspoon fenugreek
75 g (¼ cup) tamarind pulp mixed with 1 litre (4 cups) water, mashed and strained to obtain juice
2 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon mustard seeds
2 sprigs curry leaves
1 Drain both the tur and channa dals and grind them to a paste in a blender or food processor with the green chillies, turmeric powder, asafoetida and salt (it may be easier to do this in several batches). Stir in the grated carrot and mix well.
2 Shape the ground mixture into small balls and place on a lightly oiled tray. Steam for 10 minutes. Remove from the steamer and set aside.
3 Grind the dried chillies and fenugreek with the tamarind juice in a blender and set aside.
4 In a saucepan, heat the oil and stir-fry the cumin, mustard and the curry leaves until aromatic,
5 Add in the tamarind juice mixture, bring to a boil, then reduce the heat and simmer for about 10 minutes,
6 Add the steamed dal balls. Return to the boil and simmer for a further 5 minutes.
Serves 4
Preparation time: 30 mins plus 3 hours soaking
Cooking time: 25 mins
0 comments :
Post a Comment