Ingredients - Serves 6
- Toor dhal - 1 cup
- Tamarind juice - 1/2 cup (soak lemon sized tamarind in 1 cup warm water for 15 minutes and strain to get pulp)
- Chopped capsicum - 1 cup (or any vegetables)
- Chopped onions - 1/2 cup
- Turmeric powder - 1/4 tsp
- Sambar powder - 2 tsp
- Mustard seeds - 1 tsp
- Curry leaves few
- Asafoetida - 1/4 tsp
- Oil - 1 tbsp
- Salt to taste
- Pressure cook the toor dhal with 2 cups of water for 3 to 5 whistles
- Mash the dhal and keep it aside
- Heat the pan with oil and add mustard seeds when it pops add onion, capsicum and curry leaves
- Saute for 2 minutes and add tamarind juice, turmeric powder, sambar powder, asafoetida and salt (if needed add 1/2 cup water)
- Allow it to boil until the raw smell of tamarind and sambar powder leaves (approximately 15 to 20 minutes in medium flame)
- Now add mashed dhal to the sambar and mix well - add little water if you need to get a sambar consistency
- Bring it to boil and remove from the stove
- Serve hot for rice, idli or dosa
Nutritional Information
- Toor dhal is rich in protein, folic acid, carbohydrate and fibre
- Per serving = 115 calories approximately
No comments:
Post a Comment