Doodhi dal
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Bott gourd |
| ½ | cup | Channa dal; (bengal gram) |
| 1 | teaspoon | Coriander finely chopped |
| 1 | Stalk curry leaves | |
| ¾ | teaspoon | Dhania powder |
| ½ | teaspoon | Red chilli powder |
| ¼ | teaspoon | Turmeric powder |
| Salt to taste | ||
| ½ | teaspoon | Sugar |
| 3 | smalls | Pieces tamarind; (3 to 4) |
| 2 | Pinches asafoetida | |
| ¼ | teaspoon | Mustard & cumin seeds |
| 1 | tablespoon | Oil |
| ½ | cup | Water |
Directions
Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas in water.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter.
Add curry leaves and asafoetida, and masala water.
Allow to simmer for 2 minutes.
Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.
Add sugar, tamarind, salt, and cook further 2-3 minutes.
Garnish with chopped coriander. Serve hot with chappati, phulka or tandoori roti.
Making time: 20 minutes (excluding soaking time) Makes: 4 servings
Shelflife: 1 day refrigerated (but best flavour is when fresh) Converted by MC_Buster.
Converted by MM_Buster v2.0l.