Puneri Dal (Yellow Lentils Pune-Style)
Gently simmered lentils, kokum and jaggery, warmed with turmeric and chilli, a South Asian dal. It's finished with cilantro.
50 دقيقة · تكفي 4 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 20 دقيقة · الطهي 30 دقيقة · الإجمالي 50 دقيقة
- متوسط
- 1
Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not mushy.
- 2
Keep an eye on the lentils while they cook to ensure the water does not fully evaporate. Drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste.
- 3
Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not sloppy, consistency.
- 4
Remove from the heat and keep warm. Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
- 5
Add the cumin seeds, asafoetida and curry leaves. Stir once, then pour the oil and spices over the lentils.
- 6
Mix well, and serve hot garnished with cilantro. Accompany with rice and a vegetable curry if desired.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
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