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Categories:
coriander seeds red chillies peppercorns red lentil gram cumin seeds Curry oil tomatoes pigeon pea Toovar chili powder salt lemon juice coriander chopped
Viewed: 20 - Published at: 9 years agoIngredients
- 1 teaspoon coriander seeds
- 2 whole red chillies broken into pieces
- 4 peppercorns
- 1 teaspoon red lentil Split, Masoor Dal
- 1/2 teaspoon bengal gram Split, Chana Dal
- 1 teaspoon cumin seeds
- 14 curry leaves
- 2 teaspoons oil
- 4 tomatoes blanched and pureed
- 1/4 cup pigeon pea Toovar Dal, cooked and whisked
- 1/2 teaspoon chili powder
- salt to taste
- 1 teaspoon lemon juice
- 1 tablespoon coriander chopped
Method
- Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside.
- When cool blend in a mixer to a fine powder. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves, tomato puree, 2 cups of water, toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil.
- Add the lemon juice and mix well.
- Serve hot garnished with coriander.
