Friday, June 1, 2012

Drumstick Red Daal / Shevga Shengyachi Tikhat Amti

Time 30 min


Tur Daal (Pigeon Peas) 1 cup
Water 2 cups
Red chili powder / Kolhapuri kanda lasun chatney 2 tsp
Drum sticks 2 (cut into small pieces of 2 inch size)
Chopped Tomato 2 big size
Salt to taste

For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 1tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Oil 2 tsp
Coriander for garnishing

Wash daal, add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.
Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add Red chili powder / Kolhapuri kanda lasun chatney and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

U can add tamarind instead of tomato in daal after seasoning.


Post a Comment

Related Posts Plugin for WordPress, Blogger...
Protected by Copyscape DMCA Takedown Notice Infringement Search Tool
Creative Commons License
a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at