|
Ingredients
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Quantity
|
|
Masoor dal (red lentils)
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6 ounces
|
|
Water
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1 ½ pints
|
|
Spice seasoning (chilli, turmeric, ginger
and garlic)
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1 ½ tsp
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|
Green chillies
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3
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|
Curry leaves (fresh if you can fine them,
but dry – will do)
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12
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Tamarind extract
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½ pint
|
|
Tomato puree
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1 tbsp
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|
Salt
|
1 to 2 tsp
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|
Oil
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4 tbsp
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|
Cumin seeds
|
1 tsp
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|
Dried red chillies
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4
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Garlic cloves – halved
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4
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Place the dals in a saucepan with the water, 4 spice, whole green
chillies, and 6 curry leaves. Bring to a boil, then reduce the heat and simmer
until the dals have broken up. Add a little extra water if the dal begins to
dry out. Pour in the tamarind extract, then stir in the tomato puree and salt
and simmer for another 15 minutes. Mash the cooked dal with a potato masher or
blender/food processor very quickly until smooth and creamy. (First remove the
whole chillies and curry leaves)
In a second pan, heat the oil until very hot, then add the remaining
curry leaves, cumin seeds, dried red chillies, and garlic. As soon as the
garlic is golden pour the oil and spices over the dal and cover the pan
straightaway. Leave for a minute or two, serve hot. Serves 4
Tamarind (Imli) is used as a souring agent. Use fresh or the
dried. Make tamarind extract from the dried cake in warm water. A handful of
tamarind with half cup of warm water is about right. Or use the already
prepared extract by adding 2 tsp. pulp to ½ pint of water. The best Dal I have
ever had. Allow about 40 minutes for preparation.
