Tangy red gram (Khatti Tur Dal)

Tangy red gram (Khatti Tur Dal)

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Servings: 4
Calories: 240

Ingredients
 

  • 5 oz Split red gram arhar dal
  • 16 floz Water
  • 1/2 tsp 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 Coriander dhaniya seeds
  • 1 tsp Cumin jeera seeds
  • 4 Green chillies slit
  • 2 tbsp Ghee
  • 1 grain Asafoetida hing
  • 1 tsp Sugar / Jaggery gur
  • 2 Tomatoes blanched, seeds removed
  • 1 Juice of lemon nimbu
  • 1 bunch Green coriander hara dhaniya, chopped

Instructions

  • Boil the split red gram in water with turmeric powder and salt for 25 minutes or till a thick soup-like consistency is obtained.
  • Grind the ingredients mentioned to a fine paste.
  • 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.
  • Add the red gram and cook till thick. Mix in the lemon juice. Serve garnished with green coriander.
Calories: 240 kcal
Carbohydrates: 35 g
Protein: 7 g
Fat: 9g
Saturated Fat: 5 g
Cholesterol: 19 mg
Sodium: 162 mg
Potassium: 230 mg
Fiber: 13 g
Sugar: 6 g
Vitamin A: 564 IU
Vitamin C: 30 mg
Calcium: 106 mg
Iron: 2 mg
Cuisine Indian
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