Toovar Dal

Course : Curry
Serves: 4
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5 ounces toovar dal
1 pint water
2 medium green beans
5 medium curry leaves
1 piece ginger
1 medium green chile
1/2 tablespoon jaggery
2 medium tomatoes
1 tablespoon raw groundnut meats
1 teaspoon salt to taste
1 tablespoon ghee or oil maybe used
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon chile powder
1 tablespoon freshly chopped coriander leaves
1 dash asafetida

Preparation / Directions:

Wash and clean the dal thoroughly and leave to soak for one hour. Wash it again in one or two changes of water and then place it in a saucepan with one pint of water. Wash the drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the salt, chopped ginger, chopped green chile, jaggery, chopped tomatoes and raw groundnuts. bring the dal to the boil, reduce the heat and let it simmer for about 15 minutes. until the dal is well blended and the drumsticks are tender. The consistency of the dal should be like that of a cream soup. To make the tarka, heat the ghee or oil and when hot add the cumin seeds and the mustard seeds. As soon as they start to op add the asafetida and the chile powder. Stir fry for a second only or the chile powder will burn. Pour it over the prepared dal and garnish with fresh chopped coriander leaves. Source: Meera Taneja, "Indian Regional Cookery"

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