Halwai November 14, 2017

Ingredients:

• Avalakki -1 cup
• Moong dal – 1/2 cup
• Onion – 1
• Peanuts – 2 tbsp
• Tamarind extract – 1 tbsp
• Jaggery – 1/2 tbsp
• Oil – 1 tsp
• For Masala:
• Channa dal – 1 tbsp
• Urad Dal – 1 tbsp
• Coriander seeds – 1.25 tbsp
• Methi seeds – 1.5 tsp
• Asafoetida – a pinch
• Cinnamon – 1 stick
• Cloves – 1
• Red Chillies – 5
• Dry Coconut – 1/2 cup
• Oil – 1/2 tsp

Method:

  1. Dry roast channa dhal and urad dhal.
  2. Heat oil in the pan and fry asafoetida, cinnamon, cloves, coriander seeds, fenugreek seeds and red chillies.
  3. Fry the dry coconut separately.
  4. Make a powder of all the fried items except the dry coconut. Add the dry coconut to the powder and grind again.
  5. Cook the moong dal and peanuts with a little water and turmeric powder.
  6. When the moong dhal is 3/4 th cooked add tamarind extract and jaggery.
  7. Add the powdered masala and mix. Add water and let boil.
  8. Wash avalakki and add to the dhal.
  9. For seasoning:
  10. Heat oil in a pan. Splutter mustard seeds, add curry leaves and chopped onions and pour into the dal.
  11. Garnish with coriander leaves and serve.

Recipe courtesy of Sify Bawarchi