Ingredients
- Toor Dhal-1/3cup
- ed Chilly-3
- Salt-to taste
- Cumin Seeds-1/2tsp
- Fennel-1/2tsp
- Rice Flour-1tsp
- Tomato-2
- Pearl Onion-10
- Sambar Powder-1tsp
- Salt-to taste
- Tamarind-gooseberry sized ball
- Curry Leaves-a sprig
- Hing-1/4tsp
- Mustard and Urad Dhal-1tsp
- Oil-8tsp
Method
- Soak dhal for 2 hours.
- Drain water completely and grind it along with cumin, fennel, red chilly and salt to a coarse mixture. Do not add water.
- Add rice flour and half of the finely sliced onions. Knead it and divide into 10-12equal sized balls.
- Heat oil and splutter ustard and urad dhal. Add hing and curry leaves.
- Add remaining onions and saute till golden.
- Add tomatoes and cook until mushy.
- Soak tamarind in water and extract juice. Add this to the onion.
- Add sambar powder, salt and turmeric. Add generous amount of water.
- When it starts boiling add the balls one by one. Add one and wait until it floats. Then add the next ball.
- When finished adding all the balls, simmer until the balls are completely cooked and the gravy thickens. Serve hot with steamed rice.
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