INGREDIENTS: Cumin seeds (avalu), Mustard seeds (jeera), Garlic cloves, Onions, Tomato, Green chilly, Curry leaves, Coriander, Turmeric powder, Salt, Tamarind Paste, Toor dal (kandhipappu), Thotakura (amarnath leaves),


PREPARATION:
  • Take small cooker or bowl
  • Fry 3-4 spoons of oil, add cumin seeds, mustard seeds wait till they splitter
  • Add 5-6 garlic cloves,cut onions, green chillies, curry leaves, coriander and shallow fry
  • Now add cut tomato, turmeric powder, salt, tamarind paste and saute till tomato becomes soft
  • Now add cleaned toor dal, cut thotakura leaves and mix well
  • Add required amount of water into it
  • If used bowl , place it in cooker for 6-7 whistles
  • If used cooker directly, wait till 6-7 whistles
  • Once pressure goes out of cooker, drain out water from the cooker completely into another bowl, this water can be used to keep RASAM (PAPPU / DAL WATER RASAM)
  • Now hand blend the boiled dal, add little water if required (only)
  • Dish out into a serving bowl
  • Serves good for rice, rotis, chapathis ...

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