Wednesday, December 22, 2010
Toor dhal: 1 cup (boiled and mashed well)
Tomato: 3 large (finely chopped)
Onion; 1 small (finely chopped)
Green chillies: 2 (finely chopped)
Ginger and garlic: 1 tea spoon
Tamrind paste: 1/2 tea spoon
Asafoetida: 1 tinge
Turmeric and chilli powder: 1 tinge
For the masala:
Dhaniya: 1/2 tea spoon
Cinnamon, bay leaf, clove powder: 1 tinge
Step1: Grind the masala into fine powder.
Step2: Boil toor dhal with trmeric powder, chilli powder, salt and hinge. (Add 1 cup of dhaal and four cups of water while boiling).
Step3: Fry finely chopped onions, tomatoes, ginder, garlic, green chllies in oil.
Step4: Mix the boiled dhal in the tomato-onion mixture. Add tamrind and the dry masala.
Step5: Bring to boil and turn off the flame. Garnish with cilantro and add tempering if required.
I have adoped this recipe from an aunty (Lakshmi) who cooks really well. I love the tomato dhaal that she makes...will be simple yet tastes really well.
Best with chapathi. Can be had with plain rice and ghee too :)