Tangy red gram (Khatti Tur Dal)
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