Tuesday, 16 October 2012

puneri daal

Puneri daal

  • 1 cup split Yellow Lentil (Toor dal)
  • 4 tblsp fresh grated Coconut (Nariyal)
  • 1 tsp Turmeric Powder (Haldi)
  • 1 tsp Cayenne Powder
  • 2 tsp Goda Masala
  • 2 tsp grated Jaggery
  • 1 tsp Black Mustard seeds (Rai/Sarson)
  • To taste Salt (Namak)
  • 1 tsp Cumin Seed (Jeera)
  • A pinch of Asafoetida (Hing)
  • Few Curry Leaves (Kari Patta)
  • 2 tblsp chopped Coriander Leaves (Dhania Patta)
  • 1 tblsp Oil
How to make puneri daal:
Clean, wash and drain the lentils.
  • Si2.mmer the lentils in double their quantity of water until soft.
  • Add all the spices, coconut, jaggery and salt.
  • Simmer for a minute and remove from the heat.
  • Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
  • Stir for few seconds.
  • Pour this over the cooked lentil, mix well.
  • Serve hot, garnished with chopped coriander leaves.
  • Goes well with boiled rice.
  • Serve hot with tamarind chutney.  

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