Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| Half | Ball | Tamarind | Soak and extract pulp |
| 1 | Teaspoon | Chilly Powder, Red | Add to pulp |
| 1 | Salt-Spoon | Turmeric Powder | Add to pulp |
| Half | Teacup | Dhal, Masoor | Wash, soak and boil |
| Quarter | Teacup | Dhal, Tur | Wash, soak and boil |
| 1 | Medium | Onion | Slice and fry |
| 4 | Medium | Chillies Green | Mince masala |
| Half | Inch | Ginger (Adhrak) | Mince masala |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | Mince masala |
| 2 | Nos. | Tomatoes | Chop and keep separate |
| 2 | Tablespoon | Cooking Oil | For frying. |
| 1 | Salt-Spoon | Salt | To taste |
Method:
In a half tea cup of water, soak the tamarind for ten to fifteen minutes, and when it gets soft, extract all the pulp, and mix it with water, and throw away the fibers. Add to it the curry powders, and form a paste.
Clean and wash the dals and keep them separated, in water.
Slice one onion, and keep it in a saucer. Mince the ingredients to be minced, and keep them in second saucer together. Mince the tomatoes and keep them in a third saucer.
In a cooking vesseli, put the oil, and heat it, then first fry the onions till they turn brown,
then the minced masala till they change color, and
then the tomatoes, and when the tomatoes loose their color,
add the dhals and fry for some time, stirring them.
Then pour the tamarind mixture, into the dhal, and put more hot water, till the level comes 1" above the dhals and boil.
As the water gets absorbed, add a little more water, continue till the dhals are cooked.
In the end, there should be some gravy in the dhal.
Add salt to taste.
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