Bengal Gram Dhal Theeyal
| Ingredients: | | |
Dhal | - | 3/4 cup |
Turmeric powder | - | 1 tsp | | Ghee | - | 1 tsp |
| Onions | - | 1 cup | | Cloves | - | 8
| | Cinnamom | - | 2 pieces | | Pepper | - | 20 | | Cummin | - | 1/2 tsp | | Dry chillies | - | 6 | | Grated coconut | - | 1 cup | | Coriander seeds | - | 11/2 tsp | | Tamarind | - | 1 tsp |
| Oil | - | 3 dsp |
| Mustard |
- |
3 tsp |
| Curry leaves |
- |
2 sprigs |
| Sliced shallots |
- |
3 dsp |
Method:
Cook the cleaned dhal, in 3 cups of water adding 1 tsp of ghee, cinnamom and turmeric
powder. Fry the coriander, pepper, jeera, cloves, 1 sprig of curry leaves, coconut,
onions and broken chillies in 1 dsp of oil till coconut is brown. Grind it to
smooth paste. Make tamarind juice in 1 cup of water, strain. Mix the masala and
enough salt in it and pour into the cooked dhal. When it boils remove. Fry the
curry leaves, mustard first and then the shallots and pour into the curry
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