Ingredients vegetarian 10 servings

• 3/4 cup toovar dal.
• 2 tsps turmeric powder.
• Salt.
• 3 tomatoes,(peeled and grind).
• 3 tsps oil.
• 3 sticks cinnamon.
• 5 cloves.
• 3 tsps mustard seeds.
• 3 tsps jeera.
• Pinch of hing (asafoetida)
• 3 sprigs of curry leaves
• corriander leaves for garnishing.
• 1 1/2 lemon.
• 1/2 cup boiled peanuts.
• 3 tsps ginger,chilly paste.

• 1 cup wheat flour.
• 1/4 cup channa flour.
• 1/2 tsp ajwain seeds.
• pinch of soda-bi-carbonate
• Salt.
• 1 1/2 tbsps oil
• 1 tsp red chilly powder

Directions

1. Boil dal with little salt until soft.
2. Take both flours in a dish, add oil, salt, red chilly powder, carom seeds, soda-bi-carbonate, knead with water to soft dough. Keep aside for 1/2 an hour.
3. Heat oil. add mustard seeds, curry patta, hing, cinnamon, cloves, jeera. when they splutter add tomatoes, ginger, chilly paste, and turmeric powder.
   
4. Saute for 5 mins and add this seasoning to dal. Continue cooking on low heat for 2 mins, add peanuts,and salt. Add 3 cups of water and leave it to boil.
5. Meanwhile roll dough in big thin roti, cut in strips and then into 1 inch square pieces.
6. When the dal boils, put these pieces, add lemon, mix slowly, simmer on low fire, mixing occassionally to avoid sticking till flour pieces cooked.
7. Adjust water if curry is thick, garnish with corriander leaves, and serve hot.

Comments