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Hing Toover Ni Dal

Authenticparsicooking's picture
Ingredients
  Husked pigeon peas 1 1⁄4 Cup (20 tbs) (Arhar)
  Green chilies 3 , seeded and ground
  Curry leaves sprig 2
  Turmeric powder 1 Teaspoon
  Cumin powder 1 Teaspoon
  Coriander powder 1 Tablespoon
  Cocum 4 , washed well (Dried Sour Plums)
  Lime 1 , juiced
  Jaggery 1 Teaspoon
  Salt To Taste
For vaghar (seasoning):
  Mustard seeds 1 Teaspoon
  Fenugreek seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Ghee 1 Tablespoon
  Grated coconut 1⁄4 (To Garnish)
  Chopped coriander leaves 2 Tablespoon (To Garnish)
Directions

Wash dal and cover with 3-4 cups water.
Bring to boil and simmer till done.
Puree, and if too thick add a little water.
Add remaining ingredients except for seasoning and simmer for five minutes.
Heat ghee in a small frying pan and add seasoning ingredients.
Fry and pour over dal just before serving.
Garnish and serve with rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Lentil
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
4

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