1 cup Channa Daal soaked for 4-5 hours
1 med. Onion chopped fine
1 inch Ginger
5 cloves Garlic & 4 green Chilies +/- to taste (grind to make a paste)
4 tbsp. Besan
1tbsp Tamarind pulp / 1 small lemon size ball of Tamarind pulp
1 lump jaggery
Salt to taste
Oil (for tempering 2 tbsp)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Oil for deep frying
1/4 tsp Turmeric
Few curry leaves
4 cups Water
Sunday, August 2, 2009
Drain the soaked channa daal and grind it with the ginger. Add the fine chopped onion. Add salt and turmeric and 1 tbsp Besan.Mix it well and make small marble sized balls. Heat oil and deep fry the balls to a crisp golden brown.
In a saucepan, heat 2 tbsp oil, add the mustard seeds, after they pop, add cumin seeds, asafetida, turmeric and curry leaves. Add the water to the tempering. Bring this to a rolling boil. In the mean time add some water to the remaining 3 tbsp besan and make a smooth paste. Add this paste to the boiling water, this will make it thick.
Add the tamarind pulp, salt, jaggery and the chilli-garlic paste. Boil for a few mins.
Add the deep fried balls and boil for 2 mins. In about 30 mins. the balls will have soaked well and the daal will be thick.