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Cooking with Lounge | Lentils, south Indian style

Cooking with Lounge | Lentils, south Indian style
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First Published: Sun, Oct 10 2010. 06 24 PM IST
Updated: Sun, Oct 10 2010. 06 24 PM IST
Kerala Arhar Dal
Ingredients
200 gm tuvar dal (cleaned and washed)
1/2 tsp turmeric powder
50g coconut (grated)
2 tbsp coconut oil
4-5 garlic cloves, peeled
4-5 green chillies
10-15 fresh curry leaves
15-18 curry leaves (fried)
1/2 tsp cumin seeds
4 dried red chillies, whole
1/2 tsp mustard seeds
1 tbsp clarified butter/ghee
Salt to taste
Method
Make a fine paste of coconut, garlic, green chillies, half of the fresh curry leaves and cumin. Keep aside.
Boil the tuvar dal with turmeric powder and some salt.
In a heavy-bottom pan heat coconut oil and make tempering with red chillies, mustard seeds and fresh curry leaves. Add the boiled dal to this and simmer for 2 minutes. Add a little water.
Add the previously ground paste to this and cook on low heat for 3-4 minutes. Allow it to simmer for some time for the flavours to blend. Check for seasoning and consistency. Garnish with fried curry leaves, top up with clarified butter and serve.
Optionally serve with idli, dosa or rice or Malabar parantha.
A meal for two at Zambar costs Rs1,500 (plus taxes). For reservations, dial 0124-4665639. Zambar, Level 3, Ambience Mall, NH8, Gurgaon.
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First Published: Sun, Oct 10 2010. 06 24 PM IST