Halwai April 19, 2018

Ingredients:

• 2 tbsp – oil
• 5 to 6 – dry Red Chillies
• 1 tbsp – rai (mustard seeds)
• 1 tbsp – Fenugreek seeds
• Asafoetida (hing)
• 2 tbsp – Bengal Gram
• 1 tbsp – Urad Dal
• 2 tbsp – sambar powder
• Curry leaves
• 2 cups – extracted Tamarind water
• a bit of Jaggery
• Salt to taste

Method:

  1. Heat oil in a pan put hing, dry red chillies and then slowly add rai (mustard seeds) and fenugreek seed. Let it splutter.
  2. Add Bengal gram dal, urad dal curry leaves fry it till golden brown in medium flame.
  3. Add sambar powder and without frying quickly add tamarind water, a bit of jaggery and salt to it.
  4. Let it boil till it becomes little thick.
  5. To make it more tasty sprinkle little fenugreek and turmeric powder to it.

Recipe courtesy of Sify Bawarchi