Recipe Ingredient
- 175g dhall, washed and soaked
- (A):
- 3 green chillies
- 6 cloves of garlic, chopped
- 1 tsp turmeric powder
- 1 tbsp curry powder
- 1 tsp salt
- 4 cups water
- (B):
- 2 dried chillies, pounded
- 1.5cm piece ginger, finely diced
- 1 big onion, finely diced
- 2 sprigs curry leaves
- 1/2 tsp mustard seeds
- 3 tomatoes, quartered
- 2 potatoes, quartered
- 1 1/2 cups general santan
- 1 cup assam jawa juice
- 1/2 cup pati santan
- salt to taste
- a pinch of Asafoetida powder
Instructions
- Boil dhall with (A) till soft and cooked. Heat a deep saucepan with oil. Saute (B) until fragrant.
- Add in potatoes, mix in one cup santan and bring to a boil. Add in the cooked dhall and the rest of the santan and assam jawa juice. Simmer till potatoes are soft.
- Add the tomatoes and the pati santan. Bring to a boil and cook till gravy is thick. Add salt and a pinch of Asafoetida powder for better fragrance and taste.
