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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender. | 2. Heat oil in a pot on medium-high flame. | 3. Once its hot, add mustard seeds, methi seeds and cumin seeds. | 4. Allow to splutter and crackle. | 5. Once they stop doing so, add in the curry leaves and ginger. | 6. Stir-fry for 5 minutes until the raw smell of ginger is gone. | 7. Add asafoetida powder and continue to stir-fry for another 5-7 minutes. | 8. Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes. | 9. Then add in the tomatoes and 1/4 cup of water to cook the tomatoes. | 10. Mix well and cook on high flame until the tomatoes are softened. | 11. Add salt, red chilli powder and turmeric powder. | 12. Mix well. | 13. Extract tamarind pulp from tamarind to use as tamarind water. | 14. To do this, soak about 3 inches piece of tamarind in 1 cup of hot water. | 15. Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it). | 16. There is no need to pass this through a strainer- use it directly! | 17. Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture. | 18. Mix well and allow it to cook on medium-high flame for 5 minutes. | 19. In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked. | 20. Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side! | 21. Allow this to come to a boil. | 22. Lower flame and cook for 10 more minutes on a simmer. | 23. Remove from flame and serve immediately with cooked long-grain white Basmati rice. | 24. Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven! | 25. My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry! | 26. Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow lentil	1 1/2	cups	cleaned washed drained	-	-	-	-
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
fenugreek seed	1	teaspoon		11.950999999999999	2.1590000000000003	0.851	0.2372
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
curry leaf	15		washed	-	-	-	-
ginger	3	inches	peeled washed chopped	-	-	-	-
asafoetida powder	2	teaspoons	called	-	-	-	-
green chilies	2		washed chopped	-	-	-	-
tomato	2		washed peeled chopped	56.58	12.546	2.952	0.49200000000000005
water	11 1/4	cups	divided	0.0	0.0	0.0	0.0
tamarind pulp	2/3	cup		-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
turmeric powder	2	teaspoons		-	-	-	-
salt	4	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.