Ingredients
Yellow Lentil (Tuvar Dal) - 1/2 cup
Tamarind extract (lmli) - 1 teaspoon
Mustard - 1 teaspoon
A pinch of Asafoetida (Hing)
Chilli powder - 1/4 tsp
Water - 1 cup
Fenugreek (Methi dana) - 1 1/2 teaspoons
Molasses (gur) - 1 tablespoon
Turmeric - 1/4 teaspoon
Oil - 2 tablespoon
Grated fresh coconut - 1/2 cup
‘Garam Masala’ powder - 1/2 teaspoon
Salt - to taste
to Sprout Fenugreek
Soak fenugreek overnight. Next day, drain water, tie fenugreek in a damp muslin cloth and leave covered until sprouts appear. Takes about 24 hours.
(It is good for health or diabetes)
Method:
Cook with 1 cup of water lentils and sprouted fenugreek.
Heat oil in a pan, add mustard. On slow heat, add a pinch of asafetida, turmeric, chilli powder and garam masala.
Pour the dal in a seasoning.
Now add tamarind and boil for a white.
When done add fresh coconut and coriander leaves, leaving some for garnishing. Serve with hot rice.
