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Ingredientes
- 1/2 c. Red gram dal (like small lentils) Salt and jaggery to taste (jaggery is like brown sugar, actually dry sugar cane juice, like Sucanat)
- 1/2 tsp Turmeric pwdr
- 1 1/2 lt Water Tamarind pulp to taste (this makes it sour)
- 3 x -(up to)
- 4 x Sliced sliced green chillies
- 1/2 tsp Chilli pwdr (cayenne)
- 1 handf of coriander leaves, minced (cilantro)
- 1 Tbsp. Groundnut oil (peanut oil)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 pch Asafoetida (I do not know exactly what this is, but it's sold in Indian restaurants, and it's really good, some sort of spice, I keep mine in the freezer and it seems to last a long time) Few curry leaves
Direcciones
- I purchased the cookbook in an Indian grocery story in Portland, Oregon. It is titled, "Rasachandrika, Saraswat Cookery Book, by the Saraswat Mahila Samaz of Bombay. Nearly all of the book is vegetarian. It's just full of short recipes.
- 1. Wash and cook dal in the cooker till very soft. Beat it well.
- 2. Add in salt, jaggery, turmeric pwdr, chillies and water to bring it to the required liquid consistency. Cook till the dal comes to a boil.
- 3. Heat oil, and prepare a seasoning with mustard seeds, cumin seeds, asafoetida and curry leaves. (This means to fry them a little, till the mustard seeds pop.) Add in it to the dal.
- 4. Lastly add in the coriander leaves . (Note in the book: this varan should be sweet and sour to taste.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 150g | |
| Calories 192 | |
| Calories from Fat 130 | 68% |
| Total Fat 14.8g | 19% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 529mg | 15% |
| Total Carbs 14.9g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.97g | 5% |
| Protein 3.47g | 6% |
