Ingredients:
300 g(1½ cups) toor dahl (pigeon pea dahl) (see Note)
1.5 litres(6 cups) water
2½ tbspghee
¾ tspeach black mustard seeds and fenugreek seeds
3large dried chillies
50 g(⅓ cup) roasted peanuts, finely chopped
1 tspeach hot paprika and ground turmeric
1½ tspeach ground cumin and coriander
¼ tspasafetida (see Note)
handful curry leaves
2½ tbsptamarind puree (see Note)
2large ripe egg tomatoes, finely chopped
90 g(⅓ cup) shaved jaggery (2 tbsp)
juice of 1 lime, or to taste
coriander chopped, to garnish
roti, to serve warm
🍛Rinse the dahl well then combine with the water in a large saucepan and bring to the boil.
Cook over medium heat for 30 minutes, skimming any foam that rises to the surface, or until very tender.
🍛Meanwhile, heat the ghee in a small frying pan over medium, add the mustard seeds, fenugreek seeds and dried chillies and cook, for 2-3 minutes or until mustard seeds start to pop.
🍛Add the peanuts , paprika, turmeric, cumin, coriander, asafetida and curry leaves and cook, stirring, for 1-2 minutes or until the mixture is fragrant.
🍛Add to the undrained dahl in the saucepan with the tamarind, tomatoes and jaggery and bring to a simmer.
🍛Cook, stirring often, over medium low heat for 15 minutes for flavours to develop and the liquid to reduce a little (mixture will not be thick however. If you would like it thicker, simply simmer it for longer).
🍛Stir in the lime juice, adding more to taste, season to taste with salt and pepper then serve scattered with coriander and with roti, for dipping.
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