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Serves : 4
Preparation time : 30 mins plus 3 hours soaking
Cooking time : 25 mins
300g tur dal, soaked for 3 hours
3 tablespoons channa dal, soaked for 3 hours
2 green finger-length chilies, cut into lengths
½ teaspoon turmeric powder
½ teaspoon asafoetida
½ teaspoon salt
100g finely grated carrot
10 dried red chilies, soaked
¾ teaspoon fenugreek
75g tamarind pulp mixed with 1 litre water, mashed and strained to obtain juice.
2 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon mustard seeds
2 sprigs curry leaves
Method for Cooking Vegetarian Dal Curry:
Drain both the tur and channa dals and grind them to a paste in a blender or food processor with the green chilies, turmeric powder, asafoetida and salt(it may be easier to do this in several batches). Stir in the grated carrot and mix well.
Shape the ground mixture into small balss and place on a lightly oiled tray. Steam for 10 minutes. Remove from the steamer and set aside.
Grind the dried chilies and fenugreek with the tamarind juice in a blender and set aside.
In a saucepan, heat the oil and stir-fry the cumin, mustard and the curry leaves until aromatic.
Add in the tamarind juice mixture, bring to a boil, then reduce the heat and simmer for about 10 minutes.
Add the steamed dal balls. Return to the boil and simmer for a further 5 minutes.