Tamarind Leaf Dal Recipe
Ingredients
| 300 gms. yellow moong dal | ||
| 75 gms. tender tamarind leaves | ||
| Onion | 1 , finely chopped | |
| 1 potato, finely chopped into 1/2" cubes | ||
| 3 ground Kashmiri chillies | ||
| Ground cumin | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Sesame seeds | 1 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Coriander | 2 Tablespoon, chopped | |
| Green chillies | 2 , deseeded | |
| Turmeric powder | 1 Teaspoon | |
| Salt | To Taste | |
| Sesame oil | ||
Directions
Wash the moong dal twice and place in a vessel along with 4 cups of water. Wash the potato cubes and add them to the dal along with the salt and turmeric powder.
Wash the tamarind leaves well and chop them finely and cook along with the dal on medium heat. Keep stirring the dal every few minutes so it does not stick to the bottom of the pan. Remove from heat once the dal is cooked. It should not take more than 15 to 20 minutes.
Cook the onion in 3 tablespoons of oil over a medium flame till pink and soft. Add the ground masala and cook over very low heat till it releases a good aroma. After 5 minutes, add the cooked dal and mix well with the masala and allow to simmer for 5 to 7 minutes.
Serve hot with papads, mangoes pickled in brine and white rice.
Wash the tamarind leaves well and chop them finely and cook along with the dal on medium heat. Keep stirring the dal every few minutes so it does not stick to the bottom of the pan. Remove from heat once the dal is cooked. It should not take more than 15 to 20 minutes.
Cook the onion in 3 tablespoons of oil over a medium flame till pink and soft. Add the ground masala and cook over very low heat till it releases a good aroma. After 5 minutes, add the cooked dal and mix well with the masala and allow to simmer for 5 to 7 minutes.
Serve hot with papads, mangoes pickled in brine and white rice.
Chef
