Thursday, October 1, 2009


Thuar dal-1 cup
Carrot-2 medium sized
Small onion-2
Snake guard-3 inch piece
Ladies finger-6 numbers
Cucumber-3 inch piece
Country tomato-1
Garlic-10 cloves
Asafoetida-2 pinches
Turmeric powder-1/2 tsp
Chilly powder-1 1/2 tsp
Roasted coriander powder-1 1/2 tsp
Roasted fenugreek powder-3/4 tsp
Tamarind extract-2 tbsp
Salt to taste
Coriander leaves-1 tbsp

For seasoning:
Oil-2 tsp
Mustard seeds-1/4 tsp
Fenugreek seeds-1/4 tsp
Curry leaves-1 sprig

Dice carrot, snake guard and small onion into small pieces. Dice cucumber and brinjal into large pieces. Cook dal with all vegetables (except tomato and ladies finger), garlic and onion. When cooked well add diced tomato and ladies finger. Add turmeric powder, chilly powder, coriander powder, fenugreek powder, tamarind paste and asafoetida. Add salt to taste. Season with mustard seeds, fenugreek seeds and curry leaves. Finally sprinkle chopped fresh coriander. Serve with plain rice, idly, dosa, pongal or madhu vada.

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