Friday, 30 April 2010

Tur ji paut


2 cups tur dal soaked for 2hrs
4 pieces of kokum
5 to 8 chilies
½ ginger cut into small pieces
Pinch of hing
2tsp ghee
Salt & haldi to taste
Gud to taste
1 tsp mustard seeds
1 tomato chopped in big pieces
Hand full of curry leaves


Boil the dal. In a tadka katori take little ghee add mustard seeds when the stop spluttering add hing, curry leaves. Add this to the dal then add haldi, salt, kokum, chilies, ginger, Gud & tomatoes. Boil for 20 min

Serve hot garnish with coriander leaves

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