Dal Thuvayal Bengal gram based spread easy to prepare and it taste awesome. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 29 Mar 2016 in Recipes Course New Update Main Ingredients Split Bengal Gram, Onion Cuisine Tamil Nadu Course Pickles, Jams and Chutneys Prep Time 26-30 minutes Cook time 16-20 minutes Serve Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Dal Thuvayal 1 cup Split Bengal Gram 1 medium Onion 6 cloves Garlic 8 tablespoons Oil 1/2 teaspoon Mustard seeds 6 Whole dry red chilli 2 tablespoons Coriander seeds 1 teaspoon Cumin seeds 1 tablespoon Black peppercorns 1/2 lemon litres Tamarind 1/4 teaspoon Asafoetida to taste Salt Method Advertisment Clean, wash and soak chana dal for half an hour. Drain. Peel, wash and finely slice onion and garlic. Heat two tablespoons of oil in a pan, add mustard seeds and when they crackle add whole red chillies, coriander seeds, cumin seeds and peppercorns and sauté for two minutes. Add sliced onion and garlic and continue cooking on medium heat for two to three minutes. Transfer to a flat dish to cool. Heat remaining oil in another pan and add soaked chana dal, tamarind and stir-fry on high heat for two to three minutes. Mix in asafoetida powder and salt. Remove from heat and transfer to a flat dish to cool. Grind the onion mixture and the dal mixture to a coarse paste, adding a little water, as required. Nutrition Info Calories 1920 Carbohydrates 134.7 Protein 45.1 Fat 133.6 Other Fiber Iron- 12.5mg #Asafoetida #Black peppercorns #Coriander seeds #Cumin seeds #Garlic #Mustard seeds #Oil #Onion #Salt #Tamarind #Whole dry red chilli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article