| By : Mahabir Prasad ( Posted on :16 Nov, 2005 ) | Total Views : 282 | Previous | Next |
Ingredients:
1 cup bengal gram dal, washed and soaked for 1 hour
1 tbsp yellow or green fenugreek seeds, washed
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/4 tsp. turmeric powder
3-4 pinches garam masala powder
2 pinches asafoetida powder
salt to taste
1/2 tsp. amchoor or juice of 1/2 lemon
1 stalk curry leaves
1/2 tsp. each cumin & mustard seeds
1/2 tsp. wheat flour
2 tbsp. oil
Method:
Wash, drain and keep dal and fenugreek seeds aside, seperately.
Boil fenugreek seeds in water, till soft but should not burst.
Drain, wash a couple of times, drain, keep aside.
Mix chilli, turmeric, dhania powders in ½ cup water and keep aside.
Heat oil in a heavy pan.
Add mustard and cumin seeds, allow to splutter.
Add curry leaves, asafoetida, mix.
Add masala water, stir till oil floats.
Add drained dal, 1 cup water bring to a boil.
Cover and simmer till dal is tender to pressing.
Add methi seeds, wheat flour, amchoor, garam masala, mix well.
Simmer further 2-3 minutes, take off fire.
The gravy should be a not too thick masala.
Cover and allow flavours to blend for at least 15 minutes before serving.
Serve hot with chapatis or hot steamed rice.
For non-chaturmashians: Add chopped green chillies, onions, tomato and capsicum while adding curry leaves.
Making time: 25 minutes
Makes: 3 servings
Shelflife: 5-6 hours, room temperature
