Servings: 200-300 grams
Ingredients:
Content
|
Quantity
|
Comment
|
Channa dal
|
1 cup
| |
Urad dal
|
1 cup
| |
Toor dal
|
¼ cup
| |
Coriander leaves
|
1 cup
|
Cleaned, dried on clean towel and chopped
|
Dried red chillies
|
8-10
| |
Mustard seeds
|
1 tbsp
| |
Tamarind
|
1 small Lemon size
| |
Copra
|
½ of medium size copra
|
Sliced
|
Oil
|
1-2 tbsp
| |
Hing
|
½ tsp
| |
Salt
|
To taste
|
Method:
Dry roast the dals separately on medium flame and allow it to cool.
Add a tbsp of oil to the pan and add mustard seeds, once it starts spluttering, add tamarind and roast a bit. Add the coriander leaves and roast till light dry. Do not burn the leaves. Set aside to cool. Do not mix this with the dals.
Roast the red chillies till light brown and set aside to cool.
Grind the ingredients in step 2 with red chilies and copra to a smooth powder.
Add the dals to this mixture along with hing and salt and grind it to a light coarse powder.
Cool and serve with dish of your choice.
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