Recipe Ingredient
- 1 tsp ghee
- 1/2 tsp fenugreek seeds
- 2 tsp chickpea dhal
- 3 tsp coriander seeds
- 2 dry red chillies, cut 2 cm
- 1 cup thur dhal
- 2 tsp ghee
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 cup (8) whole shallots
- 3 small tomatoes quartered
- 1 1/2 tsp Baba´s sambar powder
- 1/2 tsp tamarind) combine to 1/2 cup water) extract pulp
- 2 tsp melted ghee
- 1 - 2 sprigs coriander, roughly chopped
Instructions
- Fry all ingredients in a pan over low heat - about 5 minutes. Grind finely in electric spice grinder - you will only need 1 tablespoon for this recipe. Save the rest for later use.
- Wash dhal in several changes of water.
- Add 750 ml fresh water and cook till dhal is soft. Set aside.
- Meanwhile, heat ghee in a medium-size
- pan and fry mustard and fenugreek seeds till they pop - about 2 minutes. Add shallots and tomatoes and cook 3 - 4 minutes. Add 1/2 cup water and simmer 10 minutes.
- Add cooked dhall to the mixture and stir in sambar powder, 1 tablespoon of the ground spice mixture* and the tamarind extract.
- Season to taste with salt.
- Just before serving, drizzle some melted ghee over the dhall and sprinkle with chopped coriander leaves.
