Follow these steps for perfect results
garlic
coconut
grated
mustard seeds
curry leaves
dry red chillies
tamarind
salt
to taste
coriander seeds
turmeric powder
ghee
for tempering
masoor dal
washed
Cook the masoor dal in a pressure cooker with salt, turmeric powder, and water until 2 whistles.
Reduce heat and cook for 4 minutes. Let the pressure release naturally.
Dry roast coriander seeds and dry red chillies in a pan for 2-3 minutes. Cool.
Grind roasted spices with coconut, tamarind, and garlic into a paste using hot water.
Add the spice paste to the cooked lentils and bring to a boil.
Simmer for 3-4 minutes, adding water to adjust consistency.
Heat ghee in a tempering pan.
Add mustard seeds and let them splutter.
Add garlic, dry red chilli, and curry leaves to the tempering pan and cook for 15 seconds.
Pour the tempering over the dal and mix well.
Serve hot with rice and other side dishes.
Expert advice for the best results
Adjust the amount of tamarind to your desired level of sourness.
Roasting the spices enhances their flavor.
Serve hot with a dollop of ghee on top.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Garnish with fresh coriander leaves and a swirl of cream.
Serve with rice or roti.
Pair with a side of yogurt or raita.
Serve alongside a vegetable dish.
Complements the spices and tanginess.
Offers a refreshing counterpoint to the dish's richness.
Discover the story behind this recipe
A staple dish in Mangalorean cuisine, often served during festivals and celebrations.
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