Meethi Dal (Sweet and tangy split red gram) recipe
ingredients
1 cup (160 g) 5 oz Split red gram (arhar daf), soaked for 1 hour
3 cups (750 ml) 24 fl oz Water
3 cups (750 ml) 24 fl oz Water
For the tempering:
2 tbsp (30 g) 1 oz Ghee
1/2 tsp Mustard seeds (rai)
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Fenugreek seeds (mcthi dana)
a pinch Asafoetida (hing)
12 Groundnuts (moongphallf), unroasted, with skin removed
15 Curry leaves (kadhi patta)
1 tbsp (20 g) Jaggery (gur)
1 Juice of lemon (nimbu)
3 pcs (1 tbsp) Cocum / Tamarind (imli) extract
1/2 tsp Turmeric (haldi) powder
1/2 tsp Red chilli powder
1 tsp Coriander-cumin (dhaniya-jeera) powder
Salt to taste
1/2 tsp Mustard seeds (rai)
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Fenugreek seeds (mcthi dana)
a pinch Asafoetida (hing)
12 Groundnuts (moongphallf), unroasted, with skin removed
15 Curry leaves (kadhi patta)
1 tbsp (20 g) Jaggery (gur)
1 Juice of lemon (nimbu)
3 pcs (1 tbsp) Cocum / Tamarind (imli) extract
1/2 tsp Turmeric (haldi) powder
1/2 tsp Red chilli powder
1 tsp Coriander-cumin (dhaniya-jeera) powder
Salt to taste
method
1. Pressure cook the split red gram in 2 cups water till 3 whistles. Release the pressure and open the lid carefully. Whip until thick; mix in 1 cup water.
2. For the tempering, heat the ghee in a pan; saute the tempering ingredients for a few seconds, and pour over the boiled red gram.
3. Add the remaining ingredients and cook covered for 10 minutes on medium heat. Serve hot.
2. For the tempering, heat the ghee in a pan; saute the tempering ingredients for a few seconds, and pour over the boiled red gram.
3. Add the remaining ingredients and cook covered for 10 minutes on medium heat. Serve hot.
serving amount
serves: 3 - 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
