|
Ingredients
|
For 4
|
For 100
|
|
Split red gram
|
100gms
|
2.5kg
|
|
Green chillies
|
6gms
|
150gms
|
|
Ginger
|
5gms
|
125gms
|
|
Turmeric
|
1gms
|
25gms
|
|
Jaggery
|
12 – 15gms
|
300gms
|
|
Salt
|
To taste
|
100gms
|
|
Cocum
|
3 – 4
|
100
|
|
Or
|
|
|
|
Tamarind
|
15gms
|
375gms
|
|
Water
|
1.25ltr
|
30ltr
|
|
Oil
|
15ml
|
300ml
|
|
To temper
|
|
|
|
Mustard seeds
|
1gm
|
20gms
|
|
Fenugreek
|
1gm
|
20gms
|
|
Asafoetida
|
1gm
|
20gms
|
Boil the gram in water till well cooked. Mash well. Add
sliced green chillies, ginger, turmeric, salt, tamarind juice or cocum and
jaggery. Boil for half an hour over slow fire. Remove. Heat oil in a frying
pan. Add mustard seeds, fenugreek and asafoetida. As the seeds splutter, pour
over dal. Mix well.
N.B. Split black gram
(urad dal) can be substituted for red gram. Use 30gms of curds beaten up in a
cup of water instead of tamarind or cocum and reduce jaggery to 10gms
