Ingrdients:
7 cup water
1.1/2 cups oily red gram
1 tbsp turmeric powder
1 tbsp turmeric powder
5.1/2 salt
1 tbsp Red chilli
1.1/2 tbsp coriander powder
65 gms. jaggery crushed
1 medium tomato chopped
5 green chilli slit
7 piece cocum
2 tbsp coriander leaves chopped
Tempering:
2 tbsp vegetable oil
1 tbsp mustard seeds
1/2 teaspoon cumin seeds
2 whole dry red chillies
1 spring curry leaves
a large pinch asafoetida
a large pinch asafoetida
Method
- Put 4 cup water,red gram,turmeric powder and salt in cooker.Stir.
Close cooker.Bring to full pressure on high heat.Reduce heat and cook for 3 minutes. - Remove cooker from heat.Allow to cool naturally.
- Open cooker.Mash dal well with back of a ladle to blend with liquid.
- Place cooker on high heat.Add remaining water and all other ingredients except those for tempering.Bring to boil.Reduce heat and cook for about 5 minutes,stirring occassionally.
- For tempering,
- Heat oil in a pan for about 1 minute.Add mustard and cumin seeds.when crackling,add red chillies,curry leaves and asafoetida.Stir for a few seconds and pour over dal.stir.Serve hot.
