Toovar dal
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Toovar dal |
| 1 | pint | Water |
| 2 | eaches | Green beans |
| 5 | eaches | Curry leaves |
| 1 | each | 1/2\" piece of ginger |
| 1 | each | Green chilli |
| ½ | tablespoon | Jaggery |
| 2 | eaches | Tomatoes |
| 1 | tablespoon | Raw groundnut meats |
| Salt to taste | ||
| 1 | tablespoon | Ghee or oil maybe used |
| ½ | teaspoon | Cumin seeds |
| ½ | teaspoon | Mustard seeds |
| ½ | teaspoon | Chilli powder |
| 1 | tablespoon | Freshly chopped coriander |
| Leaves | ||
| Pinch of asafoetida | ||
Directions
TARKA
Wash & clean the dal throughly and leave to soak for one hour. Wash it againin one or two changes of water and then place it in a saucepan with one pint of water. Wash the drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the salt, chopped ginger, chopped green chilli, jaggery, chopped tomatoes and raw groundnuts. bring the dal to the boil, reduce the heat and let it simmer for about 15 mins. until the dal is well blended and the drumsticks are tender. The consistancy of the dal should be like that of a cream soup.
To make the tarka, heat the ghee or oil and when hot add the cumin seeds and the mustard seeds. As soon as they start to op add the asefoetida and the chilli powder. Stir fry for a second only or the chilli powder will burn. Poour it over the prepared dal and garnish with fresh chopped coriander leaves.
Meera Taneja, "Indian Regional Cookery" Posted by: Joell Abbott