Halwai August 3, 2017

Ingredients:

• 3/4 cup – Toor Dal
• 1 big – Brinjal
• 1 – Tomato
• Lemon sized – Tamarind
• 4 – Green chillies
• 3 – Red Chillies
• 1 tbsp – oil
• 1 tsp – mustard
• 1 tsp- Channa dal
• 1 tsp – Methi seeds
• 2 tsp – sambar powder
• Curry leaves- 2 sprigs
• Coriander leaves – 1/4 cup, chopped leaves| | 1/4 tsp -asafoetida
• Turmeric- 1/2 tsp
• Chilli powder- 1 tbsp
• Salt to taste

Method:

  1. Pressure cook toor dal in enough water
  2. Add asafoetida and turmeric
  3. Cut the brinjal into big pieces and microwave for about 10 mins and then remove the skin
  4. Meanwhile, prepare the tadka
  5. Heat the oil and saute the mustard, fenugreek seeds, channa dal, red chillies, green chillies, curry leaves, turmeric and red chilli powder
  6. Fry until the channa dal turns brown and keep aside
  7. In a saucepan, boil the tamarind in a glass of water. Cool and extract the pulp
  8. Add the tadka to this tamarind extract
  9. Now mash the brinjal well. Add this to the saucepan
  10. Now add chopped tomatoes to it
  11. Add the sambar powder and boil for 4-5 mins
  12. Pour the cooked dal in a bowl and mash it
  13. Once the mixture starts boiling, add the mashed dal to it boil for 5 mins
  14. Serve with rice

Recipe courtesy of Raghu