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Ingredients
|
For 4
|
For 100
|
|
Split red gram
|
30gms
|
680gms
|
|
Tamarind
|
10gms
|
225gms
|
|
Coriander leaves
|
¼ bunch
|
1 bunch
|
|
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|
Masla
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|
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Red chillies
|
2 or 3
|
55gms
|
|
Asafoetida
|
a pinch
|
5gms
|
|
Coriander
|
5gms
|
115gms
|
|
Peppercorns
|
a few
|
30gms
|
|
Cumin
|
a pinch
|
5gms
|
|
Garlic
|
1 flakes
|
5gms
|
|
Salt
|
15gms
|
100gms
|
|
|
|
|
|
Tempering
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|
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Oil
|
15ml
|
115ml
|
|
Red chillies
|
1
|
6
|
|
Mustard seeds
|
1 tsp
|
10gms
|
|
Curry leaves
|
1 spring
|
1 bunch
|
Cook gram in water till tender. Squeeze tamarind in a little
water. Roast and pound spices. Mix together the liquid in which the gram was
cooked, part of the gram mashed up, pounded masala, tamarind juice and salt to
taste. Bring to boil. Remove and temper with mustard seeds, whole red chillies
and curry leaves.
