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Ingredientes
- 1/4 tsp of fenugreek seeds
- 1/2 tsp of turmeric
- Turn down the heat, put a lid on it and simmer until the dal has softened, about 35 minutes.
- Blend everything together with an immersion blender or a food processo.
- Add in:
- 1 tsp Kashmiri chili or 1/2 tsp of cayenne mixed with 1/2 tsp of paprika
- 1/4 tsp of jaggery or dark brown sugar
- 3/4 tsp of salt
- Mix it all well together.
- So far so good. It's time to season.
- In a skillet or pan heat 2 tbs of vegetable oil
- When the oil is hot toss in:
- 1 tsp of brown mustard seeds
- When the mustard seeds start to pop toss in:
- 2 dried red chilies broken in half
- 1 tsp of urad dal
- 3 peeled crushed shallots
- 8 curry leaves
- When the shallots start to brown toss in:
- 1 chopped red onion
- Stir it all around until the onions are lightly browned, then add in:
- 1 cup of chopped fresh sorrel
- Stir it up until the sorrel has wilted, then add all of this to the dal mixture.
- Add 1 cup of water, bring it all to a boil. When the mixture is boiling toss in:
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 354g | |
| Calories 141 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1772mg | 74% |
| Potassium 613mg | 18% |
| Total Carbs 30.4g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 18.34g | 12% |
| Protein 4.66g | 7% |
