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METHOD
Dilute the tamarind pulp in 4 tablespoons of water and see that there are no lumps.
Wash the lentils and bring them to boil in 200 ml water, then simmer. When nearly done, add turmeric, tamarind water, green chillies, jaggery, peanuts and salt.
Simmer until dal is cooked.Heat the oil in a small pan, add the mustard seeds when they crackle, add cumin seeds, asafoetida, fenugreek seeds and curry leaves. Take off the heat after a minute and pour the oil and spices into the dal.
Serve hot garnished with coriander leaves.
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