| Main | Spices/Tadka | Generic |
|---|---|---|
| 1 cup Karamani | 1 tbsp Jeera | Ghee |
| 1 large Tomato | 5-8 Curry Leaves | Salt |
| 1 pinch Hing | ||
| 1 pinch Turmeric | ||
| 1 tbsp Sambar Powder | ||
| Fresh Dhania | ||
| Lemon Juice |
Method
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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