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Raw Tamarind Dal

2 Jan

Pacchi Chintakaya Pappu.

Raw tamarind is pressure cooked and the pulp is extracted. Toor dal is pressure cooked and finished with extracted tamarind pulp. Serve raw tamarind dal with steamed rice or with roti.
Makes: around 4 Servings of Raw Tamarind Dal.


Toor Dal 1 Cup
Raw Tamarind 15 app.
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and roughly mash the garlic cloves.
Wash, soak the raw tamarind in little water and pressure cook for 3 whistles.
Peel the cooked tamarind and discard the peel.
Squeeze the inside pulp and extract all the juice discarding any veins and seeds (around 1/3 Cup).

Wash toor dal with water and strain it.
Pressure cook toor dal in 2 cups of water for around 3 whistles.

Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in extracted raw tamarind pulp, cooked toor dal, turmeric powder and salt.
Boil the dal for couple of minutes and remove from heat.
Serve raw tamarind dal with steamed rice or with roti.
Notes: Make sure to cook the raw tamarind well for easy peeling

Suggestions: Adjust raw tamarind according to your taste. Dal wouldn’t cook further once tamarind is added. So make sure toor dal is cooked well before adding it to the tamarind extract.
Variations: Check other recipes with raw tamarind here.
Other Names: Raw Tamarind Dal, Raw Tamarind Dal