Ingredients:
Red gram: ½ cup
Bengal gram: ¼ cup
Water: 1½ cups
Fresh green chillies: 4
Turmeric: 1 ts
Large onion: 1
Salt: To taste
Plum tomatoes: 14 oz
Vegetable oil: 4 tb
Mustard seeds: ½ ts
Cumin seeds: ½ ts
Garlic: 1 clove
Curry leaves: 6
Dried red chillies: 2
Asafoetida: ¼ ts
Onions and fresh coriander: To garnish
The Steps:
Pre - Preparation :
1) Slice the onion and crush the tomatoes and
garlic.
2) Deep-fry the onions and fresh coriander to
garnish.
Preparation :
1) Place the first 6 ingredients in a heavy pan and
bring to the boil.
2) Simmer, covered, until the lentils are soft and
the water has
evaporated.
3) Mash the lentils with the back of a spoon.
4) When nearly smooth, add salt and tomatoes and mix
well.
5) If necessary, thin the mixture with hot water.
6) Fry the remaining ingredients until the garlic
browns.
7) Pour the oil and spices over the lentils and
cover.
8) After 5 mins, mix well, garnish and serve.
Calories: 178 per serving
Suggested Accompaniments:
Rice
Left - Over Ideas :
Dilute the dal, add leftover rasam and drink this as
an appetiser.