Masoor dal / red lentils are cooked in water till soft but not mushy along with dried tamarind leaves. Dal is finished with freshly fried whole spices. Serve tamarind leaves masoor dal with steamed rice or with roti.
Makes: around 3 Servings of Tamarind Leaves Masoor Dal.
Red Lentils / Masoor Dal 1 Cup
Dried Tamarind Leaves 1/4 Cup
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 and keep aside dried tamarind leaves.
Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for around 8 minutes, add the sliced green chiles.
Cook for few more minutes, add tamarind leaves and half a cup of water if required.
Cook for couple more minutes or until dal is translucent and leaves are cooked.
Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above tamarind leaves dal.
Add turmeric powder and salt and boil the tamarind leaves dal for a minute and remove from heat.
Serve tamarind leaves masoor dal with steamed rice or with roti.
Notes: Make sure not to overcook the masoor dal.
Suggestions: If tamarind leaves are not cooked well, put it back on heat, add water if required and cook till done.
Variations: You can also use fresh tamarind leaves in a similar way.
Other Names: Tamarind Leaves Masoor Dal, Chinta Chiguru Erra Kandi Pappu.