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Ingredientes
- 1/2 lime sized ball Tamarind
- 1 cup Toor Dal (or red lentils)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons oil
- Salt to taste
- 5 small dry red chilies (or to taste)
- 8 Curry Leaves
- 1 medium onion (shallots are preferable)
- 1/2 teaspoon mustard seeds
- 1/4 tsp asafoetida
- 1/2 teaspoon fenugreek seeds
- 1 large tomato
- 2 tablespoons sambar powder
- 1/4 cup chopped coriander leaves
- 1 cup of a vegetable of your choice like green beans, chopped carrot
Direcciones
- Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
- Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery.
- In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with chopped coriander.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 490g | |
| Calories 300 | |
| Calories from Fat 122 | 41% |
| Total Fat 14.07g | 18% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 1431mg | 41% |
| Total Carbs 47.61g | 13% |
| Dietary Fiber 16.2g | 54% |
| Sugars 17.55g | 12% |
| Protein 9.43g | 15% |
