Ingredients:
Channa dal 1 cup
Moong Dal 1/2 cup
Tamarind 1/2 tsp paste, diluted in a little water
Doodhi, 1, peeled and cut into large cubes
Dhania pwdr, 1 tsp
Jeera pwdr, 1 tsp
Red chilli pwdr, 1 tsp
Turmeric pwdr, 1 tsp
Tomatoes, 2
Cilantro, 1/4 bunch
Ginger-garlic paste, 1 tsp
small onion, 1/2 chopped small
In a pot, soak the channa and moong dal for about 1/2 hour. Puree the tomatoes and cilantro together to a paste.
Drain the water after soaking, and cook dal in a pressure cooker with double the water, the doodhi pieces, all the spice powders, tomato-cilantro paste, salt and the ginger-garlic paste. Cook on medium heat for two whistles.
Once opened, add the tamarind paste. And mash the dal, being careful not to mash the doodhi pieces.
Add a tadka of oil, jeera seeds, and chopped onion to the dal.
Serve hot with rice.
Channa dal 1 cup
Moong Dal 1/2 cup
Tamarind 1/2 tsp paste, diluted in a little water
Doodhi, 1, peeled and cut into large cubes
Dhania pwdr, 1 tsp
Jeera pwdr, 1 tsp
Red chilli pwdr, 1 tsp
Turmeric pwdr, 1 tsp
Tomatoes, 2
Cilantro, 1/4 bunch
Ginger-garlic paste, 1 tsp
small onion, 1/2 chopped small
In a pot, soak the channa and moong dal for about 1/2 hour. Puree the tomatoes and cilantro together to a paste.
Drain the water after soaking, and cook dal in a pressure cooker with double the water, the doodhi pieces, all the spice powders, tomato-cilantro paste, salt and the ginger-garlic paste. Cook on medium heat for two whistles.
Once opened, add the tamarind paste. And mash the dal, being careful not to mash the doodhi pieces.
Add a tadka of oil, jeera seeds, and chopped onion to the dal.
Serve hot with rice.
