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Ingredientes
- 4 Tbsp. split yellow lentils (toor dal) soaked for 15 min and liquid removed
- 750 ml water
- 1 x teaspoan jaggery grated
- 2 Tbsp. sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- Â Â large healthy pinch asafoetida
- 10 x curry leaves
- 4 whl clv garlic peeled
- 1 tsp tamarind paste diluted in 2 Tbsp. water
- 1 tsp sambhar pwdr
- 1 tsp turmeric pwdr
- 1 tsp chilli pwdr
- 2 Tbsp. coriander leaves minced
- Â Â salt
Direcciones
- Bring the lentils to the boil in the water and simmer till soft.
- Add in the salt and the jaggery mixing till they dissolve.
- Heat the oil in a separate pan and add in the mustard seeds.
- When they crackle add in the cumin asafoetida curry leaves and the whole garlic.
- Fry for a minute.
- Then add in the tamarind and cook till it becomes thick and bubbly.
- Stir in the pwdr spices.
- Pour the lentils into the tamarind mix bring to the boil and remove from the heat immediately Serve warm with fresh coriander.
- Often served as a spicy soup. Try it on cool winter nights!
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 69 | 56% |
| Total Fat 7.92g | 10% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 204mg | 6% |
| Total Carbs 10.9g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 1.14g | 1% |
| Protein 3.92g | 6% |
