. As the dal was simmering in the stove I was quiet sure its going to taste great and I was right :). I made very few modifications to Anjali’s recipe due to unavailability of few ingredients. I also threw in a small bunch of methi leaves as we like methi in dal very much. This recipe is a keeper and I thank Anjali for this ). We had an awesome comforting meal with this dal and spicy potato fry,a winning combination.
1 1/2 cups toor dal
1 carrot peeled and chopped very fine
1 small cup methi leaves washed
1 tsp tamarind pulp
1 tsp grated jaggery
1 tsp mustard+cumin seeds
1 small piece of cinnamon
10 to 12 curry leaves
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies
2 to 3 strands of cilantro washed
Salt to taste.
1.Pressure cook toor dal with turmeric powder up to 5 whistles.Once the pressure is released mash the dal smoothly and keep aside.
2.Now heat a kadai,add little oil or ghee,once hot add mustard and cumin seeds,let them splutter,then add cinnamon and saute for 2 minutes.
3.Add curry leaves,asafoetida,green chillies saute for 2 minutes.Add the methi leaves and saute for two more minutes.
4.Add the tamarind pulp, followed by a glass of water and let it boil.Now add the jaggery and let boil for 2 more minutes.
5.Add the mashed toor dal,salt to taste.mix well and simmer for 10 minutes.
6.Serve hot garnished with cilantro leaves.
Time: 20 minutes