Cuisine: Andhra Pradesh state of India
Ingredients:
Karonda / Bakery cherries (pieces) – 2 cups
Toor dal – 1 cup
Water – 2 cups
Salt – as required
Chilli powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Seasoning:
Dry red chillies – 4
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Garlic cloves – 10
Curry leaves – 1 sprig
Oil – 2 tablespoon
Method:
Wash the karonda / bakery cherries and chop them into half vertically and remove the seed. Wash the toor dal and drain completely. In a pressure cooker, add toor dal and 2 cups of water. Pressure cook for 3 whistles and set aside. Take a vessel and add chopped karonda and a little water. Let it boil until bakery cherries become soft. Then add the cooked karonda into the cooked toor dal. Let it boil for a few minutes. While it is boiling, add salt, chilli powder and turmeric powder. After it has boiled for a few minutes, turn off the flame. In a small kadai/skillet, heat oil and add mustard seeds and cumin seeds. Once they start spluttering, add dry red chillies and garlic cloves. Once they turn slightly golden brown, add curry leaves and turn off the flame. Add the seasoning to the cooked dal and mix. Serve along with rice.
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