PREP: 10 Minutes
COOK: 60 Minutes
Try this wonderful and wholesome sweet & sour daal.
1 cup Toor Daal
3 cups water
Pinch of asafoetida
3 tbs vegetable oil
1 tsp cumin seeds
1/2 tsp of crushed coriander seeds
1/2 tsp crushed black peppercorn
1/2 tsp ajwain
1/2 tsp green aniseed
½ tsp mustard seeds
1 medium size onion, finely chopped
½ inch ginger-finely grated
2 garlic cloves finely grated
2 green chillies slit length ways
¼ tsp red chili powder
⅓ tsp turmeric powder
1 medium size tomato, chopped
3 tbs of grated mooli
2tbs of tamarind pulp
Salt to taste
2-3 tbsp vegetable oil
2-3 garlic bulbs, cut into slithers
1-2 red dry chillies
Wash the daal thoroughly, add three cups of water and bring to the boil. Reduce to simmer and add a pinch of asafoetida. Cover and simmer for half an hour.
In a small pan.heat the vegetable oil then add cumin seeds, coriander seeds, black peppercorn, ajwain, green aniseed & mustard seeds
Next add the onions, ginger, garlic and green chilllies and sauté for five minutes. Add chilli powder and turmeric.
Add tomatoes & mooli then continue cooking for a further 10 minutes. Now add the tamarind pulp, stir in the cooked lentils and simmer for a final 10 minutes.
Switch off the heat, add garam masala & fresh coriander
Before serving heat another pan with vegetable oil and pan fry the tempering ingredients until fragrant. Pour the contents of this pan on top of the daal and stir in before serving
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