Saturday, June 29, 2013

Daal with Kairi / Phodniche Varan

Time 30 min
Tur Daal (Pigeon Peas) 1 cup
Water 2 cups
Chopped green chilies 2 -3
Chopped onion 1 small size
Tamarind 1 tsp or kacchi kairi grated 1/2 tsp
Jaggery 1/4 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds 1/4 tsp
Pinch of asafoetida
Turmeric powder 1/4 tsp
Curry leaves 3-4
Chopped coriander 1 tsp
Grated coconut 1 tsp
Salt to taste
Oil 2 tsp

Wash daal, then pressure cook till 3 -4 whistles. Switch off the flame. Allow it to cool.
Heat the 2 tsp oil in pan, add mustard seeds, fenugreek seeds, asafoetida, cumin seeds, curry leaves, chilies. Mustard seeds will pop out then add onion, cook untill turns golden brown. 
Then add turmeric powder, immediately add 1-2 tsp water. Then add cooked daal, tamarind, jaggery and salt. Stir well cook for about 10 min. Serve with grated coconut and coriander. 


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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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