Ingredients
Toor dal - 1/2 cup
Elavarige leaves - 1 big bunch
Onion - 3 to 4 medium sized
Tomatoes - 3 medium sized
Ginger - one small piece
Green chillies - 4 to 5
Garlic cloves - 8 to 10
Salt to taste
For tempering
Oil - 3 spoons
Mustard seeds - 1/2 spoon
Urad dal - 1 spoon
Cumin seeds - 1/2 spoon
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Method
Cook the toor dal with 2 cups of water in a pressure cooker for about 4 to 5 whistles.
Remove the skin and chop onions, tomatoes, garlic and ginger. Chop green chillies into fine pieces. Grind ginger, garlic and green chillies together into paste.
Grind tomatoes into a puree.
Finely wash the Elavarige leaves and chop them into small pieces.
Heat a thick bottomed kadai. Add Urad dal, cumin seeds and mustard seeds. When mustard seeds start spattering, add turmeric powder and asafoetida powder. Now add ginger, chilli, garlic paste. Roast for 15 to 20 seconds. Then add onions. Keep on stirring for 2 to 3 minutes.
Now add chopped Elavarige leaves and keep on stirring for 6 to 8 minutes. Cook these leaves nicely so that the raw aroma of the leaves vanishes.
Now add cooked dal, tomato puree, salt and (optionally) a spoon of sugar and cook for about 3 to 4 minutes.
You can serve this with rice.
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