Surati Dal (Red gram cooked with tomatoes and groundnuts) recipe
ingredients
3/4 cup (100 g) 3 1/2 oz Split red gram (arhar dal)
2 Tomatoes, medium-sized, grated
8 - 10 Groundnuts (moongphalli), unroasted, with skin removed
2 Green chillies
1 tbsp (20 g) Jaggery (gur)
6 - 8 Curry leaves (kadhi patta)
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
2 tsp (10 g) Ghee
1 tsp (3 g) Mustard seeds (rai)
a pinch Asafoetida (hing)
1 Juice of lemon (nimhu)
Green coriander (hara dhaniya), for garnishing
2 Tomatoes, medium-sized, grated
8 - 10 Groundnuts (moongphalli), unroasted, with skin removed
2 Green chillies
1 tbsp (20 g) Jaggery (gur)
6 - 8 Curry leaves (kadhi patta)
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
2 tsp (10 g) Ghee
1 tsp (3 g) Mustard seeds (rai)
a pinch Asafoetida (hing)
1 Juice of lemon (nimhu)
Green coriander (hara dhaniya), for garnishing
method
1. Boil the split red gram and the tomatoes in 2 1/2 cups water for 15 minutes or till soft. Stir constantly till a smooth consistency is obtained.
2. Add the groundnuts, green chillies, jaggery, curry leaves, turmeric powder, red chilli powder, and salt. Bring the mixture to the boil.
3. Heat the ghee in a small pan; add mustard seeds; when they splutter, add asafoetida. Remove from heat and add this tempering to the cooked split red gram. Bring the mixture to the boil again; mix in the lemon juice.
4. Serve hot garnished with green coriander.
2. Add the groundnuts, green chillies, jaggery, curry leaves, turmeric powder, red chilli powder, and salt. Bring the mixture to the boil.
3. Heat the ghee in a small pan; add mustard seeds; when they splutter, add asafoetida. Remove from heat and add this tempering to the cooked split red gram. Bring the mixture to the boil again; mix in the lemon juice.
4. Serve hot garnished with green coriander.
serving amount
serves: 3 - 4
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