Monday, November 16, 2009

Karamani Dal

1 cup Karamani1 tbsp JeeraGhee
1 large Tomato5-8 Curry LeavesSalt
1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
Fresh Dhania
Lemon Juice

Soak the Karamani overnight and pressure cook it for 3-4 whistles.
In a heavy bottom pan, add 2 tsp ghee and splutter the jeera, hing and curry leaves.
Add finely choppoed tomatoes and cook until pulpy.
Add turmeric, salt, sambar powder and cooked dal nad boil for a couple minutes.
Garnish with fresh dhania and lemon juice and serve.
This recipe can also be made with Soya Beans

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