4 cloves garlic, halved
Place the dals in a saucepan with the water, 4 spice, whole green chillies,
and 6 curry leaves. Bring to a boil, then reduce the heat and simmer until
the the dals have broken up. Add a little extra water if the dal begins to
dry out. Pour in the tamarind extract, then stir in the tomato puree and salt
and simmer for another 15 minutes.
(**My family prefers I skip the next step:
optional and traditional method: Mash the cooked dal with a potato masher or
blender/food processor very quickly until smooth and creamy. (First remove
the whole chillies mace, and curry leaves))
This next step is ESSENTIAL:
In a second pan, heat the oil until very hot, then add the remaining curry
leaves, cumin seeds, cardamon seeds, dried red chillies, and garlic. As soon
as the garlic is golden por the oil and spices over the dal and cover the pan
straightaway. Leave for a minute or two, serve hot.
It is really good over Basmati rice.
chillies (cayenne powder)
ginger and garlic
From: Mary-Anne, Shantihhh@aol.com
Posted By: Mary-Anne, Via: Chile Head Mailing List
Post Date: Tue, 16 Feb 1999
*BACK TO INDIAN RECIPES*