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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened. | 2. Keep aside. | 3. Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water. | 4. Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind. | 5. Transfer the tamarind pulp in a clean bowl. | 6. Keep aside. | 7. Heat oil in a pot on medium-high flame. | 8. When its hot, add mustard seeds, methi seeds and cumin seeds. | 9. Allow to splutter and crackle. | 10. Once it stops spluttering and crackling, add curry leaves and green chillies. | 11. Stir-fry for a minute or two. | 12. Then add the whole red chillies and stir-fry for another minute. | 13. Add the above prepared ginger-garlic-black peppercorns mixture to the pot. | 14. Mix well. | 15. Then add turmeric powder, red chilli powder and corriander powder. | 16. Mix well and continue to stir-fry for 2-3 minutes. | 17. Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands. | 18. Squeeze them as well as you can to extract the juice/pulp out of them. | 19. Now add the crushed tomatoes alongwith the juice squeezed out. | 20. Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly. | 21. Add salt and mix well. | 22. Then add the boiled toor dal water (or 3 cups of plain water if you are using that). | 23. Stir well and bring to a boil. | 24. Lower flame, then add about 7 cups more of water. | 25. You can add upto 3-4 cups more also, if required. | 26. Mix well and allow it to boil for 15 minutes. | 27. Then add tamarind pulp and stir well. | 28. Boil for 10-15 more minutes. | 29. Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups	boiled boiled	1656.0	39.888000000000005	16.488	171.648
salt	5	teaspoons		-	-	-	-
oil	6	tablespoons		672.768	0.0	0.215	76.4006
green chilies	2			-	-	-	-
ginger	2	inches	peeled washed chopped	-	-	-	-
garlic clove	1		peeled washed chopped	-	-	-	-
black peppercorn	5	tablespoons		-	-	-	-
curry leaf	1	cup	washed	-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
fenugreek seed	1	teaspoon		11.950999999999999	2.1590000000000003	0.851	0.2372
red chilies	3			-	-	-	-
tomato	2		washed peeled chopped	56.58	12.546	2.952	0.49200000000000005
water	1/4	cup		0.0	0.0	0.0	0.0
red chili powder	1/2	teaspoon		-	-	-	-
turmeric powder	2	teaspoons		-	-	-	-
coriander powder	1 1/2	1/2		8.046	1.4847	0.33399999999999996	0.4798
water	7	cups		0.0	0.0	0.0	0.0
tamarind pulp	1/2	cup		-	-	-	-
coriander leaf	3	tablespoons	washed chopped	0.69	0.1101	0.0639	0.0156

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