Ingredients
Kulath – 300 gms (can also use beans as an alternative)
Rice paste – 50 gm
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Cumin seed – ½ tsp
Garlic – 5 flakes
Ginger – 1 inch piece
Red chilli powder – 1 tsp
Butter – 50 gm
Asafetida – a pinch
Gandhreni small piece
Method
Soak kulath in water for half an hour and then boil it. Chop ginger and garlic. When dal is cooked, remove from fire. Heat oil in a pan and add ginger garlic, turmeric powder, coriander and half of the chilly powder, cumin seed, asafoetida, gandhreni and salt. After two minutes, add kulath dal toit. When it starts boiling, add rice paste and cook for some time. Then add rest of the chilly powder and garnish with butter and coriander leaves.
Kulath – 300 gms (can also use beans as an alternative)
Rice paste – 50 gm
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Cumin seed – ½ tsp
Garlic – 5 flakes
Ginger – 1 inch piece
Red chilli powder – 1 tsp
Butter – 50 gm
Asafetida – a pinch
Gandhreni small piece
Soak kulath in water for half an hour and then boil it. Chop ginger and garlic. When dal is cooked, remove from fire. Heat oil in a pan and add ginger garlic, turmeric powder, coriander and half of the chilly powder, cumin seed, asafoetida, gandhreni and salt. After two minutes, add kulath dal toit. When it starts boiling, add rice paste and cook for some time. Then add rest of the chilly powder and garnish with butter and coriander leaves.
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