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The Vegetarian Curry Bible
Rajasthani Dal
Sambhar
Ingredients:
Ingredients:
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1 cup Toor Dal
1 tsp Tamarind
3 tsp Salt
a pinch Turmeric
2 tsp Channa Dal
3 tsp Dhania seeds
1 pinch Hing
3 Red chilies
1/4 cup Grated coconut
1 tsp Mustard
1
5
1
1
/2 cup Green Gram Split (Moong Dal)
tablespoons Bengal Gram Split (Chana Dal)
tablespoon Ginger (chopped)
teaspoon turmeric powder
Salt to taste
2
1
1
2
1
1
1
tablespoons Oil (I just use peanut or vegetable in this case)
teaspoon Cumin Seeds
/2 teaspoon Asafoetida (known as "hing" in Indo-Pak groceries)
red chilies, whole and dried
/2 cup onions (chopped)
tablespoon red chili powder (cayenne)
teaspoon dry mango powder (amchur)
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces
Method:
Method:
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Boil the toor dal with 3 cups of water.
Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then
fry them with the grated coconut. Grind the above mixture with water.
Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water,
salt, turmeric, tomato and vegetables.
Add turmeric and the sale, cook for about 5 minutes. Add boiled dal and bring
it to a boil.
1
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Pick, wash and soak moong dal and chana dal in about 3 cups of water
for an hour. Boil soaked moong and chana dal with 4 cups of water,
salt, turmeric powder and chopped ginger till chana dal is cooked.
Heat oil in a pan. Add cumin seeds, asafoetida and whole dry red
chilies and cook till cumin seeds begin to crackle.
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Add chopped onions; cook till onions are light brown. Add red chili
powder and cooked dal to this. Simmer for 10 minutes and add amchur
or 2 teaspoons of lemon juice.
In the meantime fry the mustard seeds and onion.
6. Add the above ingredients & coriander leaves to the mixture.
7. Serve hot
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