Culinary Treasures of Marathwada by Mai Deshpande

Author:Mai Deshpande [Deshpande, Mai]
Language: eng
Format: mobi, azw3
Publisher: Popular Prakashan
Published: 2015-07-22T21:00:00+00:00

Toorichya Dalichi Aamti

SPICED SWEET AND SOUR PIGEON PEAS

Ingredients

1 teaspoon Kaala Masala (page 16)

2-3 kokum rinds (amsul) or 1 tablespoon Tamarind Pulp (page 164)

1 tablespoon grated jaggery

A handful of coriander, finely chopped

½ cup split pigeon peas

1 teaspoon turmeric powder

A pinch of asafoetida

½ teaspoon salt

1 teaspoon red chilli powder

Seasoning

2 tablespoons oil

¼ teaspoon mustard seeds

3-4 curry leaves

Method

• Pressure-cook the pigeon peas with 1 cup water, the turmeric powder and asafoetida till soft. Mash well.

• In a pan, heat the oil for the seasoning and fry the mustard seeds and curry leaves. Add the mashed dal and 2 cups water; mix well and bring the mixture to a boil.

• Add the salt, chilli powder, kaala masala, amsul or tamarind pulp, jaggery and chopped coriander and cook for a few minutes. Serve hot with rice.

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