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  • 1 cup of Toor Dal
  • 1 tbsp. of Mint Leaves (Podina) (finely chopped)
  • 1 tbsp. of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
  • 1 stalk of Curry Leaves (Karhi Patta)
  • 1 tbsp. of Broken Jaggery
  • 3 Green Chillies
  • 1 (1"-piece) of Ginger (Adrak)
  • 1 tsp. of Red Chilli Powder
  • 1/4 tsp. of Turmeric Powder (Haldi)
  • tsp. of Coriander Powder (Pisa Dhania)
  • 1/4 tsp. of Garam Masala Powder
  • 2 pinches of Asafoetida (Heeng)
  • tsp. of Cumin Seeds (Zeera)
  • Salt (to taste)
  • 2 tbsp. of Ghee or Cooking Oil
  • 3 tbsp. of Tamarind Water
  • 5 cups of Rice Starch Water or Plain Water

1) Wash and pressure cook the dal in two cups of water. Cool, remove, drain and set aside the top water of dal. Remove two tbsp. of thick dal and set aside. Beat the remaining dal with a hand whipper, by adding the water that was kept aside.

2) Crush the green chilli and ginger together. Make a paste out of all of the dry powders in 1/4 cup of water. And set aside.

3) Heat the ghee or cooking oil in a saucepan and add the seeds. Add ginger, garlic and stir. Add asafoetida, mint leaves, masala paste and stir for a minute. Add the jaggery, tamarind water and stir. Allow to cook for about 2-3 minutes. Add the beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness (add more if needed). Garnish with chopped coriander leaves.

Serving Suggestions: Serve Hot with Plain Rice or Chapati Roti
Serving Size: 5-6
Preparation Time: 20 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani