1 cup arhar dal
1/2 cup jaggery
lemon-sized ball of tamarind
a small piece of ginger
4 green chillies, chopped
a few curry leaves
a few coriander leaves
1 tsp chilli powder
1 tsp mustard seeds
1/2 tsp cumin seeds
4 cloves
a small piece of cinnamon
oil for frying
salt to taste

1. Cook the arhar dal with turmeric powder.
2. Drain off the water from the dal into another vessel. Add salt, jaggery and tamarind juice to the drained off water and allow to simmer on low fire for a few minutes.
3. Add green chillies, chopped ginger.
4. Heat a little oil, add mustard seeds and cumin seeds. When they begin to crackle, add cloves, cinnamon and curry leaves. Fry well and temper curry with this tempering.
5. Garnish with chopped coriander leaves and serve hot.

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