Sunday, 27 October 2013

Gujrati Spicy Dal


This recipe is from Christine Manfield's Tasting India . The list of ingredients looks like it's a lot of work , but once you have everything measured out the cooking process is a quick and easy one .
200 Grams Toor Dal.
1 Onion Grated.
15 Grams Grated Fresh Coconut .
Handful Coriander Leaves.
1 Teaspoon Cumin Seeds.
1 Teaspoon Mustard Seeds.
2 Teaspoons poppy Seeds.
Curry Leaves.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
4 Green Chilies.
1 Tomato Chopped.
1 Teaspoon Coriander Powder.
Haldi.
Salt.
chili Powder.
1/2 Teaspoon Sugar.
Wash dal thoroughly , boil in 500 Ml water till soft and water is almost absorbed . Takes 10-12 minutes , don't pressure cook into a mash .Set aside.
Heat oil , fry onions and coconut till they start to brown , Cool and grind to a paste with 2 green chilies and half the coriander leaves.
In a wok , fry all the seeds till they begin to pop , add curry leaves , ginger garlic paste , green chilies and tomatoes . Also add the onion / coconut paste , cook covered till oil begins to separate , then add all the spice and sugar . Cook 2-3 minutes .Add boiled dal , mix gently . Cook 3-5 minutes to marry flavors , adjust flavors and garnish with remaining coriander when ready to serve.
This is a slightly thick and delicious dal - nice and spicy . You don't really taste the sugar and the coconut flavors are underplayed here. I like this dal with roti .


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1 comment:

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