8:52 am - Tuesday May 23, 2017

Chatori Daal

IngredientsChatori Daal

  • Gram lentils boiled  150 gm
  • Onion 1
  • Bottle gourd 1
  • Curry leaf 1
  • Tomatoes boiled 3
  • Green chilies 3 – 4
  • Coriander leaves ¼ bunch
  • Water 1 cup
  • Tamarind pulp ¼ cup
  • Oil ½ cup
  • Mango pickle  50 gm
  • Turmeric 1 tsp
  • Fennel seeds 1 tsp
  • Crushed red pepper 1 tsp
  • Chili powder  1 tsp
  • Cumin crushed  1 tbsp
  • Coriander crushed  1 tbsp
  • Ginger garlic paste  1 tbsp
  • Mustard seeds ½ tsp
  • Onion seeds ½ tsp
  • Fenugreek seeds ½ tsp
  • Salt to taste

Method

  1. Heat ½ cup oil in a pan, add 1 tbsp ginger garlic paste, ½ tsp mustard seeds, ½ tsp onion seeds, ½ tsp fenugreek seeds, 1 tsp fennel seeds, 1 tbsp cumin seeds and 1 tbsp crushed coriander seeds.
  2. Fry for few seconds.
  3. Now add 1 chopped onion and fry till soft.
  4. Also add 3 chopped tomatoes and ¼ cup tamarind pulp.
  5. Finely chop 1 bottle gourd and add to the pan. Fry for 1 – 2 minutes.
  6. Now add a few curry leaves, 1 tsp turmeric, salt to taste, 1 tsp crushed red pepper, 1 tsp chili powder and 1 cup water. Cook for 1 – 2 minutes.
  7. Add 150 gm boiled gram lentils and simmer for 8 – 10 minutes.
  8. Lastly add 50 gm mango pickle, ¼ bunch of coriander leaves and 3 – 4 chopped green chilies.
  9. Fry well over high flame, dish it out and serve.
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