Ingredients: 1 cup toor dal A pinch turmeric 1/2 tea spn cumin seeds( Jeera ) 4-5 green chilis A pinch asafoetida( hingu ) Salt 1/2 tea spn ghee Coriander leaves
Method: Cook toor dal with turmeric in pressure cooker. Heat ghee and add jeera . When it starts popping, add chilis and asafoetida. Add cooked dal and salt. Bring it to boil. Garnish with coriander leaves. Serve hot with rice & ghee .
Serves : 4-5 Preparation time : 20min
A must in all konkani functions. For this any or all of the vegetables mentioned below are used. Usually any one vegetable of sour taste like bimbal or ambado(amte kayi) is used. I use tamarind if both of these are not available.
Ingredients: Coconut 1/2 cup Bittergourd(Hagalakayi or karathe) (Optional) 4-5 pieces Bhindi(Okra) (Optional) 4-5 Bimbal or ambado (amte kayi) or tamarind or raw mango 2-3 pieces Fenugreek seeds 1/4 tea spn Coriander seeds 1/2 tea spn Urad dal 1/2 tea spn Jaggery 1/2 tea spn Mustard seeds 1/2 tea spn Red chillis 5-6 Curry leaves 4-5 Oil 1 tea spn Salt
Method: Heat oil and fry coriander seeds, Urad dal(half the quantity mentioned above), fenugreek seeds(half the quantity mentioned above), red chillies(4). Grind with jaggey and coconut(if tamarind is used, grind it with masala). Do not make the masala too fine. Heat oil and fry mustard seeds, remaining methi seeds and urad daal. When they start spluttering, add curry leaves and 2 red chillis cut into pieces. Fry for one 1/2 minute and add vegetables. Add 1/2 cup water and cook vegetables(if bitter gourd is used, cook it seperately, sqeeze out water and then add). Add ground masala, add salt and sufficient water(It should not be too watery). Cook for 2-3 minutes. Serve hot with rice.
Serves : 3 Preparation time : 20min
