Split pigeon pea (tuvar daal/arhar daal) 1 cup
Green chillies 8-10
Garlic 3-4 cloves
Oil 2 tbsp
Cumin seeds 1/2 tsp
Mustard seeds 1 tsp
Onion 1
Tomato 1
Salt to taste
Coriander leaves to garnish
Method:
Pressure cook the split pigeon pea in 2 cups water till tender.
Grind together green chillies and garlic to a fine paste.
Heat oil, add cumin seeds, mustard seeds and sauté.
When it starts spluttering, add onions and sauté till light brown.
Add tomatoes, green chilli-garlic paste, salt and sauté for a minute.
Add the daal and half-cup water and let it simmer for five to ten minutes.
Serve hot garnish with chopped coriander leaves.
Spicy Tuvar Daal by Zarnak Sidhwa
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