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300gm
2-3
2 tbsp
2 tsp
2
1.5 liter
1 tbsp
1 tsp
1 tsp
1 tsp
1
1
1 |
dhal
cloves garlic, chopped
ghee
turmeric powder
chilies, red and green
water
jeera (cumin seeds)
asafetida (in powder form, available at
Indian stores)
chili powder
curry powder
thumb-sized ginger, chopped
big onion, chopped
tomato |
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Method :
Clean and wash the dhal. Put into pot with water, turmeric
powder and salt. Boil for 45 minutes until seeds
soften. When the dhal softens and
thickens, add the chilies and bring to a boil slowly for 10 minutes. Heat ghee in a separate pan. Add jeera, onions, garlic, ginger,
asafetida, tomato, chili and curry powder. Fry for about 5 minutes. Add this mixture to the dhal and
stir for about 5 minutes until it blends well. Leave on low fire for another 10
minutes. Serve with jeera rice or chapatti.
Serves 6
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