Dal Thuvayal

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

1. Clean, wash and soak chana dal for half an hour. Drain. Peel, wash and finely slice onion and garlic.
2. 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.
3. 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.
4. 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