Halwai January 29, 2019

Ingredients:

• 1 cup – Toor Dal
• 3 tsp – Channa dal
• 1 – medium size onion, chopped
• 2 – Tomatoes medium size, chopped
• 1 – large Capsicum
• 5 – Garlic flakes
• 1 – lemon-sized Tamarind ball
• 2 tsp – coriander leaves, chopped
• 4 curry leaves, chopped
• 2 tsp – sambar powder
• Salt and chilli powder as per taste
• 2 pinch – Asafoetida
• 1/2 tsp – Turmeric
• 3 tsp – oil
• 1 tsp – urad daal + cumin + Mustard Seeds

Method:

  1. Wash and boil both the dals with half of the chopped tomatoes, a little haldi, 3 garlic flakes and a pinch of asafoetida in a pressure cooker till cooked
  2. Take a heavy bottomed vessel and 3 tsp of oil
  3. When the oil is hot, add 1 crushed garlic flake, fry for one minute then add the urad daal, cumin, mustard seeds (altogether 1 tsp) and curry leaves and allow it to splutter.
  4. Add a pinch of asafoetida and then add chopped onion and fry for 2 minutes.
  5. Then add capsicum and fry
  6. Add tomatoes and coriander leaves and then add salt, chilli powder, a little turmeric, sambar powder and fry for a little while.
  7. Then add 2 cups of water let it boil for a while.
  8. Meanwhile take out the dal from the cooker and mash the dal.
  9. Capsicum should not get over cooked, add the mashed dal to it and boil for a while
  10. Then add the extracted tamarind juice, let it boil for another 4 to 5 mins

Recipe courtesy of Sify Bawarchi