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PrintTHATTA PAYARU KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onion and tomatoes to pan and stir well. Sprinkle in turmeric powder and cook till the onion is translucent.
- Add the beans with all the remaining ingredients. Adjust seasoning with salt and stir well.
- Pour in 2-3 cups of warm water and mix well. When the mixture comes to a boil, add tomato puree, garlic and simmer to low flame for about 3-5 minutes.
- Add the coriander leaves and serve.
INGREDIENTS
- 150 grams dried black-eyed beans, washed, soaked, cooked and drained
- 150 grams chopped tomato
- 2-3 garlic cloves, crushed
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 50 ml tamarind juice
- 1 onion, finely chopped
- 2 teaspoon coriander powder
- Salt, to taste
- 30 grams chopped fresh coriander leaves
Tempering
- 50 ml Cooking Oil
- ½ teaspoon asafetida powder
- 1 dried red chili
- 1 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- Few curry leaves
- 1 teaspoon urad dhal
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