3/4
cup Toor dal, 1/3 cup Chana Dal, 1 tsp ghee or oil,
2 tsp of grated coconut, 4 dried red chillies
1 tbs of ginger minced, 1 tbs turmeric, 1 tsp of cumin seed,
1
peeled potato and cut into large pieces
1/2 lb of yellow squash cut into pieces, 1
small eggplant cut into medium size pieces, 1
green Banana cut into medium size pieces
1
tsp of chari-phutana (cumin, mustard, fennel, fenu greek)
seeds, Salt
to taste
Method:
Dry
roast 1 tsp of cumin in a pan and grind it properly and leave
it aside.
Boil
4 cups of water and add both dals (toor and chana),
coconut, salt, minced ginger and turmeric and
leave
it until Dals is half cooked.
Add
all vegetables viz. potato, banana, squash, egg plant and cook
until daal is cooked properly.
Fry
the chari-phutana until it fluters and then add it to the dal.
Mix
the cumin powder from Step 1 and serve with Rice.
Chana
Dali
Ingredients:
2
cups of Chana dal - wash and clean it, 1/4
cup grated coconut, 2
cinnamon sticks, 4
black cardamom
4
cloves, 1
tsp whole black pepper powder, 1
tsp cumin seeds, 1
tsp coriander seeds,
salt,
turmeric,
a pinch of sugar,
1
tsp ghee plus chari-phutana seeds, (cumin,
mustard, fennel, fenu greek)
Method:
Boil
the clean chana dal in hot water
and
add salt, turmeric and sugar.
Cook
until dal boils properly and dal is thick.
Blend
all ingredients in "b" together.
Add
it to the dal after it is almost cooked and simmer it for
another
20 minutes.
Fry
the chari-phutana until it fluters and then add it to the dal.
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