Ingredients
- 1/2 c. Red gram dal (like small lentils)
- Â Â Salt and jaggery to taste (jaggery is like brown sugar, actually dry sugar cane juice, like Sucanat)
- 1/2 tsp Turmeric pwdr
- 1Â 1/2 lt Water
- Â Â Tamarind pulp to taste (this makes it sour)
- 3 x -(up to)
- 4 x Sliced sliced green chillies
- 1/2 tsp Chilli pwdr (cayenne)
- 1 handf of coriander leaves, minced (cilantro)
- 1 Tbsp. Groundnut oil (peanut oil)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 pch Asafoetida (I do not know exactly what this is, but it's sold in Indian restaurants, and it's really good, some sort of spice, I keep mine in the freezer and it seems to last a long time)
- Â Â Few curry leaves
Description
I Purchased The Cookbook In An Indian Grocery Story In Portland, Oregon. It Is Titled, "Rasachandrika, Saraswat Cookery Book, By The Saraswat Mahila Samaz Of Bombay. Nearly All Of…
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