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  Red tamarind block 4 Ounce (125 Grams)
  Hot water 1⁄4 Pint (150 Milliliter)
  Toor 6 Ounce (175 Grams)
  Water 1 1⁄4 Pint (750 Milliliter)
  Salt 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Black peppercorns 1⁄4 Teaspoon, crushed
  Crushed dry red chilies 1⁄2 Teaspoon
  Garlic pulp 1 Teaspoon
  Tomatoes 2 , quartered
  Corn oil 2 Tablespoon
  White cumin seeds 1⁄2 Teaspoon
  Curry leaves 6
  Fresh green chilies 3

Break down the tamarind block.
Pour the hot water over the tamarind and leave it to soak for about 10-15 minutes.
Squeeze out all the water and push the tamarind through a sieve to extract the pulp.
Wash the lentils, put in a saucepan with the measured water, bring to the boil and cook over a medium heat.
When the lentils are soft, add the salt, turmeric, ground cumin, ground coriander, crushed black peppercorns, chillies and garlic and then mash the dhaal down with a wooden masher.
Add the tomato quarters and the tamarind pulp and cook for about 2 minutes.
Meanwhile, heat the corn oil in a saucepan, add the cumin seeds, curry leaves and green chillies and fry for 1 minute.
Pour the mixture over the dhaal, and serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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