I don’t even know if anything of this name or kind exists but it was born because R wanted a curry and I wanted dal to go with Veg Pongal. Extremely strange combination to eat with pongal as the standard combination is chutney and gothsu BUT this did prove to be a hit !!! There are two parts to this : making dal and then curry seperately. If you aren’t like me then try with plain rice or some Quinoa.
Need –
- Toor Dal or Moong Dal – 1/2 cup
- Water- 1 cup
- Turmeric powder – 1/2 tsp
- Tamarind paste – 1 tsp
- Kasoori methi – 1 tbsp
- Tofu – 1/2 block – cubed
- Carrot – 1/2 – julienned
- Capsicum – Red & Green – julienned
- Ginger – 2 inch – julienned
- Onion – 1 – sliced
- Cambodian curry powder – 2 tsp
- Pepper – 1 tsp
- Salt
- Coconut cream – 1 tbsp
- Oil – 1 tbsp
- Ghee – 1 tsp
- Jeera- 1 tsp
- Kalonji – 1 tsp
Process –
- In a pressure cooker take Ghee and temper jeera and then cook dal with water , turmeric & tamarind paste for 3 whistles or till dal is soft to be mashed
- In a pan take oil , temper kalonji then add ginger and Onion and sauté till it wilts. Add carrot and the capsicum and sauté till cooked. Now add the curry powder , pepper and coconut cream ,little water , tofu and salt. Cook till raw smell goes. You could serve this as a separate curry at this stage.
- Add the cooked mashed dal into the curry , adjust consistency and add crushed kasoori methi and switch off. You could squeeze some lemon juice as well.
TamarindtoAmchur 