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  • 1/2 c Yellow gram dal
  • 1 Stalk curry leaves
  • 1 Bay leaf
  • 3 Cloves
  • 2 Green chillies
  • 1/2 tb Coriander finely chopped
  • 1 ts Black maharashtrian masala; (refer masalas)
  • 1/4 ts Garam masala
  • 1/4 ts Dhania; (coriander seed) turmeric powder
  • Salt to taste
  • 4 c Water
  • 1 tb Oil or ghee
  • 1/2 ts Cumin & mustard seeds


Wash and soak dal for 15 minutes.
Pressure cook till very soft (4 whistles).
Cool cooker and remove. Drain water from dal and save.
Grind dal to a fine paste either on stone or in a mixie.
Mix with water and residual water of dal.
Blend well till smooth.
Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.
Add slit chillies, cloves, bayleaf, and saute one minute.
Make paste of masalas in 1/4 cup water.
Add paste, fry further one minute. Add dal.
Bring to a boil and simmer for 8-10 minutes.
Add chopped coriander.
Serve hot with puran polis (refer)
Making time:30 minutes (excluding pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh
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