INGREDIENTS
- ½ cup tuvar dal
- ¼ cup masoor dal
- ¼ cup yellow moong dal
- 1 Dry coconut, roasted and browned
- 2 medium Onion, chopped
- 2 Tomato, chopped
- 10-12 garlic cloves
- 1 inch ginger
- 1 tsp Peanut powder
- 1 tsp Sesame seed powder
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- Few Curry leaves
- 1-2 tbsp Shilpas Masala mill Kitchen King Masala
- 1-2 tsp Shilpas Masala mill Special Garam Masala
- 1-2 tsp Shilpas Masala mill Kashmiri Chilli Powder
- 1-2 tsp Shilpas Masala mill Everyday Masala
- 1 tsp Kala Masala (Goda + Kanda Lasun)
- ¼ tsp Turmeric powder
- Oil
- Salt to taste
- Little jaggery
- Hing
- ½ tsp Kasuri methi
- Coriander leaves for garnish
INSTRUCTIONS
- Grind together the roasted dry coconut and ginger, garlic to a paste.
- Grind the onion and tomato to paste form.
- Pressure cook the daals and keep it for use later.
- Heat oil in a kadhai.
- Add mustard and cumin seeds.
- Add blended onion tomato and fry well.
- Add the coconut paste and fry for few more minutes.
- Fry for 4-5 mins until oil delayed.
- Add curry leaves and kasuri methi.
- Add all powdered masalas and fry well (oil separates).
- Add hing and boiled daal.
- Mix well.
- Add hot water if needed to suit the consistency required.
- Add the peanuts, jaggery and sesame seeds powder.
- Simmer for 5-7 mins.
- Adjust seasoning.
- That’s it, it’s ready.
- I’ve served it with jowar bhakri and bharli karli (stuffed karelas) with raw onions and lemon.
