Mangalorean Recipes

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Walter's Dalicho Saar

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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


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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