Mahadeva's Bhaga Sasthra
125. Dhal Balls Curry
Ingredients :
Green Chillies - 2 palam Coriander Leaves - 1 palam
- Pigeon Pea 3 veesam 3/16 padi
| Salt | - ⅜ palam |
|---|---|
| Ginger | - ½ palam |
| Asafoetida | - 3 ku.a |
| Grated Coconut | - 1½ palam |
| Lemon | - 3 |
| Ghee | - 2 palam |
| Tamarind | - ¾ palam |
| Red Chillies | - ⅛ palam |
| Coriander Seeds | - ¼ palam |
| Cleaned Sesame Seeds | - ½ palam |
For Seasoning :
| Ghee | -½ palam |
|---|---|
| Red Chillies | -⅛ palam |
| Mustard Seeds | -⅛ palam |
| Asafoetida | -2 ku.a |
Method :
- 1. Soak pigeonpea in water for half an hour and drain the water after cleaning it thoroughly.
- 2. Mix green chillies, green coriander leaves, salt, ginger, asafoetida and grated coconut to the dal. Grind it well and squeeze the lemon into the pigeon pea mixture.
- 3. Flatten it to palm size and to the thickness of the finger. Steam cook it in the idli cooker by placing it in the banana leaf and applying ghee or oil on that leaf. Cut it into smaller pieces.
- 4. Boil ghee in an iron pan. Add the cut dal pieces and fry it well. Add tamarind to 1 padi water in a lead coated vessel and remove the seeds.
- 5. Add ½ palam salt to the tamarind pulp. Fry red chillies, coriander seeds, cleaned sesame seeds. Fry these in ghee separately.
- 6. Then mix it and grind it smoothly and add it to the tamarind pulp. Boil it well and when it thickens, put the fried dal pieces and boil again.
- 7. Refer to 22nd method for seasoning. Dissolve asafoetida in 2-rupee coin size water and put it in the curry.