Ingredients
| Quantity | Measure | Ingredients | Description |
| 6 | Nos | Chillies, Red Dry | |
| A | Quarter | Coconut | |
| 2 | Tablespoon | Coriander/Dhania | |
| A | Few | Curry Leaves | |
| 2 | Teacup | Dhal, Tur | |
| 6 | Flakes | Garlic | |
| A | Little | Ghee | for seasoning |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| A | Little | Mustard Seed | |
| 2 | Nos | Onions | |
| 100 | Grammes | Potatoes | |
| A | Little | Salt | to taste |
| A | Little | Tamarind | |
| 1 | Teaspoon | Turmeric/Haldi | |
| 100 | Grammes | Vegetables, general |
Method
Clean and wash the dhal, cut and wash the vegetables and potatoes. In a little water boil the dhal and vegetables. Grind all the masala to a fine paste and add it to the cooked dhal. Add salt to taste. Temper with ghee, mustard or carry leaves.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
