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Mahadeva's Bhaga Sasthra

119. Dal Curry

Ingredients :

Pigeon Pea- ½ padi
Ghee- 1 palam
Turmeric Powder- ⅛ palam
Red Chillies- ⅞ palam
Coriander Seeds- ½ palam
Pepper- ⅛ palam
Cumin Seeds- 1/16 palam
Fenugreek Seeds- ⅛ palam
Grated Coconut- 2½ palam
Cloves- ⅛ palam
Tamarind- 3 palam
Salt- 2¼ palam
Rice Flour- 1½ palam

For Seasoning :

Ghee- 1 palam
Red Chillies- ¼ palam
Mustard Seeds- ¼ palam
Asafoetida- 2 ku.a
  • 1. Boil water 4 padi in a 6 padi water holding capacity vessel. Add toor dal or pigeon pea, ghee,turmeric one by one and close the lid.
  • 2. Fry red chillies in ghee or oil.
  • 3. Fry coriander seeds, pepper, cumin seeds, fenugreek seeds, grated coconut,cloves (optional) separately in ghee or oil.
  • 4. Add the fried chillies, mix well and grind it in the grinder. Dissolve tamarind in ¼ padi water and remove the seeds.
  • 5. Add the ground mixture and the powdered salt to this and keep it on fire. After it boils, test the consistency of the curry.
  • 6. If it is still watery, mix 1/8 padi water to rice flour. Dissolve it in water and pour it in the curry.
  • 7. Then refer to 22nd seasoning method for seasoning. Dissolve asafoetida in water and pour it in the curry. Keep stirring.
  • 8. After it boils, remove the vessel from fire.