Tomato - 2 round ones - ripped ( see preparation notes)
Cooked Toor dal water - 1/2 cup ( see preparation notes)
Tamarind paste - 1/2 tsp ( store-bought)
Garlic - 5 big cloves crushed
Green chili - 1
Red chili powder - 1/4 tsp
Rasam powder - 1.5 tsp ( Priya brand)
Fenugreek seeds - 3
Mustard seeds - 1/4 tsp
Dry red chili - 1 broken
Asafoetida / Hing - 1/4 tsp
Turmeric - 1/4 tsp
Curry leaves - 6 teared
Cilantro leaves - 1/4 cup
Water - 1.5 cups
Preparation Notes:
- MW tomatoes for 10 mins with little water and let them cool and squeeze them nicely and keep aside.
- For Toor dal water - pressure cook toor dal and just use water on top and rest of dal you can use for your pappy pr any type of dal
Method:
1. Heat oil in a pan, add fenugreek seeds, mustard seeds, urad Dal, dry red chili, green chili, garlic, curry leaves, and fry till garlic is a light brown color.
2. Now add hing, tomato pulp, toor dal water, tamarind paste and mix well
3.Now add rasam powder, red chili powder, salt, cilantro, and water and let it boil for 10 mins on medium flame.
4.Now boil for 5 more mins on low flame and switch off the flame.
5.Serve with hot rice and ghee
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