Credits: indianfoodforever
img credits: enjoyindianfood.blogspot
Ingredients:
1 cup split Yellow Lentil (Toor dal)
4 tblsp fresh grated Coconut (Nariyal)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
2 tsp Goda Masala
2 tsp grated Jaggery
1 tsp Black Mustard seeds (Rai/Sarson)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
A pinch of Asafoetida (Hing)
Few Curry Leaves (Kari Patta)
2 tblsp chopped Coriander Leaves (Dhania Patta)
1 tblsp Oil
4 tblsp fresh grated Coconut (Nariyal)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
2 tsp Goda Masala
2 tsp grated Jaggery
1 tsp Black Mustard seeds (Rai/Sarson)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
A pinch of Asafoetida (Hing)
Few Curry Leaves (Kari Patta)
2 tblsp chopped Coriander Leaves (Dhania Patta)
1 tblsp Oil
Methods:
· Clean, wash and drain the lentils.
· Simmer the lentils in double their
quantity of water until soft.
· Add all the spices, coconut, jaggery and
salt.
· Simmer for a minute and remove from the
heat.
· Heat oil in separate pan and add mustard
seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
· Stir for few seconds.
· Pour this over the cooked lentil, mix
well.
· Serve hot, garnished with chopped
coriander leaves.
· Goes well with boiled rice.
· Serve hot with tamarind chutney.
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