Cuisine: Andhra Pradesh state of India
Ingredients:
Multi-vitamin leaf – 1 bunch
Toor dal (Split pigeon pea) / Moong dal (Split green gram) – 1 cup
Water – 2 cups
Salt – as required
Turmeric powder – a pinch
Seasoning:
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chilies (Cut into half) – 5
Garlic (Put a grew in the middle) – 10 cloves
Curry leaves – 2 sprigs
Oil – 1 tablespoon
Method:
Separate the multi-vitamin leaves from the middle twig and wash. Chop the washed leaf. In a kadai/pan, heat oil and add mustard seeds and cumin seeds. After the mustard seeds splutter, add dry red chilies and garlic cloves. After they turn golden brown, add curry leaves. Then add dal and water. Cook until the dal is half-boiled. Then add salt, turmeric powder, and chopped multi-vitamin leaves. Cook until the leaf and the dal have cooked completely. Serve along with rice or roti.
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