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Dal Thuvayal
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 | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list
- 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
- Salt to taste
Method
- 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 |
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