Ingredients
250 Grams Whole Masoor Dal - soaked for at least 2 hours1/2 Cup Tamarind Pulp
2 Tablespoons Homemade Sambar Masala
2 Tablespoons Jaggery
1 Teaspoon Chilly powder
¼ Cup Oil
1 Teaspoon Salt
Dry Roast
1 Tablespoon Sesame seeds
½ Teaspoon Fenugreek seeds
1 Teaspoon Mustard seeds
½ Teaspoon Black Peppercorns
Method
Boil the dal in cooker with 2 cups water for 2 whistles.
In a pan add the tamarind pulp, sambar masala and jaggery and cook till it forms a thick paste.
Heat oil in a large pan/kadai add the masala and little water chilly powder, the cooked thick paste, boiled dal and let it cook on medium low flame till oil surfaces. Serve garnished with coriander leaves.
In a pan add the tamarind pulp, sambar masala and jaggery and cook till it forms a thick paste.
Heat oil in a large pan/kadai add the masala and little water chilly powder, the cooked thick paste, boiled dal and let it cook on medium low flame till oil surfaces. Serve garnished with coriander leaves.
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Another great Meatless Monday idea.
ReplyDeleteOoo, I have green lentils and black lentils... I wonder if black would work here or if they wouldn't break down quite enough for dal texture. But I have everything else!
ReplyDeleteDelicious spicy dish, Sneha! This would be a bowl of comfort food for me.
ReplyDeleteI'm looking forward to trying this! It looks tasty.
ReplyDeleteThis looks like a bowl of comfort! Thanks for sharing, Sneha.
ReplyDeleteI make dals often using whole masoor. Usually mine are either with tomatoes or spinach. Like your south indian style dal. Bookmarking the recipe.
ReplyDeleteYou had me at easy! I can never resist a simple recipe with lots of flavor!!! - Faith, Hope, Love, & Luck - Colleen
ReplyDeleteThe flavor profile sounds great. I haven't made masoor dal with tamarind but I am sure this will check all the boxes for us. YUM!
ReplyDeleteI was just telling my daugher I need more Meatless Monday recipes. This one is a winner!
ReplyDelete