1 cup (160 g) 5 oz Split red gram (arhar dal)
2 cups (500 ml) 16 fl oz Water
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
2 cups (500 ml) 16 fl oz Water
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
Grind to a paste:
1 Ginger (adrak), 1 inch piece
5 Garlic (lasan), cloves
8 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
1 tsp (2 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
4 Green chillies, slit
2 tbsp (30 g) 1 oz Ghee
1 grain Asafoetida (hing)
1 tsp (3 g) Sugar / Jaggery (gur)
2 Tomatoes, blanched, seeds removed
1 Juice of lemon (nimbu)
1 bunch Green coriander (hara dhaniya), chopped
5 Garlic (lasan), cloves
8 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
1 tsp (2 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
4 Green chillies, slit
2 tbsp (30 g) 1 oz Ghee
1 grain Asafoetida (hing)
1 tsp (3 g) Sugar / Jaggery (gur)
2 Tomatoes, blanched, seeds removed
1 Juice of lemon (nimbu)
1 bunch Green coriander (hara dhaniya), chopped
method
1. Boil the split red gram in water with turmeric powder and salt for 25 minutes or till a thick soup-like consistency is obtained.
2. Grind the ingredients mentioned to a fine paste.
3. Heat the ghee in a pan; add asafoetida, sugar / jaggery, and tomatoes; saute for 2 minutes. Add the paste and stir-fry for 5 minutes on low heat.
4. Add the red gram and cook till thick. Mix in the lemon juice. Serve garnished with green coriander.
2. Grind the ingredients mentioned to a fine paste.
3. Heat the ghee in a pan; add asafoetida, sugar / jaggery, and tomatoes; saute for 2 minutes. Add the paste and stir-fry for 5 minutes on low heat.
4. Add the red gram and cook till thick. Mix in the lemon juice. Serve garnished with green coriander.
serving amount
serves: 2 - 4
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