Tamarind Dal (Chintakai Pappu)

[Guest guest]

Tamarind Dal (Chintakai Pappu)

 

1/2 cup tur gram, (toor or toovar dal)

4 pieces raw tamarind

1 pinch turmeric

1 teaspoon chile powder

1 stem curry leaves

1 onion

1 tablespoon oil

1 teaspoon peeled broken black gram dal, (urad dal)

1 teaspoon black mustard seeds

1 pinch asafetida

salt to taste

 

Boil the tur dal until tender.

Clean the tamarind, grind, remove strands and bits of

seeds.

Add to the dal. Add half cup water, turmeric, chile

powder, curry leaves and salt, and cook.

Chop onion. Add. Remove when the onions are cooked and

when the dal is thick.

Fry black gram, mustards seeds and asafetida. Add as

seasoning.

 

 

 

 

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[Guest guest]

Renuka S.

 

I presume the dals are cooked. I s that right? How much tamarind

would one use if using tamarind paste?

 

GB

 

,

Renuka Singh <rsingh7567 wrote:

>

> Tamarind Dal (Chintakai Pappu)

>

> 1/2 cup tur gram, (toor or toovar dal)

> 4 pieces raw tamarind

> 1 pinch turmeric

> 1 teaspoon chile powder

> 1 stem curry leaves

> 1 onion

> 1 tablespoon oil

> 1 teaspoon peeled broken black gram dal, (urad dal)

> 1 teaspoon black mustard seeds

> 1 pinch asafetida

> salt to taste

>

> Boil the tur dal until tender.

> Clean the tamarind, grind, remove strands and bits of

> seeds.

> Add to the dal. Add half cup water, turmeric, chile

> powder, curry leaves and salt, and cook.

> Chop onion. Add. Remove when the onions are cooked and

> when the dal is thick.

> Fry black gram, mustards seeds and asafetida. Add as

> seasoning.

>

>

>

>

>

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____

> Low, Low, Low Rates! Check out Messenger's cheap PC-to-Phone

call rates

> (http://voice.)

>