Dal Tori Tarka (Channa Dal And Corgettes) |
 |
| Course : |
Indian |
| From: |
HungryMonster.com |
| Serves: |
1 |
|
| |
Ingredients:
| 150 |
gram |
plum tomatoes -- peeled and chopped |
| 200 |
gram |
channa dal |
| 300 |
gram |
tori -- (courgettes) |
| 150 |
gram |
onion -- very finely chopped |
| 90 |
grams |
ghee or clarified butter |
| 1 1/2 |
teaspoons |
salt |
| 1 1/2 |
teaspoons |
chili powder |
| 3/4 |
teaspoon |
turmeric |
| 3/4 |
teaspoon |
paprika |
| 1 |
teaspoon |
coriander powder |
| 50 |
grams |
fresh ginger |
| 6 |
cloves |
garlic |
| 4 |
medium |
fresh chillies -- (preferably small green -, finely Chopped deseeded if preferred) |
| 12 |
sprigs |
fresh coriander -- (inculding stalks), finely chopped |
|
|
---FOR TARKA--- |
| 100 |
gram |
onion -- sliced in thin rings |
| 40 |
grams |
ghee |
|
| |
Preparation:
Very finely pulp Ginger and garlic in mortar. Soak Channa Dal in boiling water and leave to stand. Fry chopped onion in ghee until golden brown. Add tomato and spices. Cook on medium heat until ghee separates. Add and semi-fry drained Channa Dal for 2 -3 minutes along with the ginger and garlic. Add a small amount of water and simmer until Dal is nearly cooked. Add Tori along with fresh chillies and coriander and cook on low heat for a further 10 minutes. Prepare the 'Tarka' by frying the onion rings in ghee until dark golden brown. Add the Tarka to the Dal to finish the dis |