Ingredients Jump to Instructions ↓

  1. 4 10 oz/300 g Urad or black grain dhal, without the black skin, soaked in cold water for 2 small red chili peppers, chopped

  2. 1/2 tsp ground turmeric

  3. salt and freshly ground black pepper to taste

  4. 2 carrots, grated

  5. 6 dried red chili peppers, crumbled

  6. 3/4 tsp ground fenugreek

  7. 1/2 cup/90 g tamarind pulp blended with

  8. 1 quart/1 liter water, strained

  9. 2 tbsp olive oil

  10. 1 tsp cumin seeds

  11. 1/2 tsp mustard seeds

  12. 6 curry leaves

Instructions Jump to Ingredients ↑

  1. Method :

  2. Process the dhal, fresh chilies, and turmeric in a food processor to form a paste.

  3. Season with salt and pepper and add the carrots.

  4. Shape into balls or oblongs 1-inch (2.5-cm) in diameter and arrange in a steamer lightly greased with oil.

  5. Steam for 10 minutes, then set aside. Grind the dried chilies and fenugreek to a paste in a pestle and mortar.

  6. Stir the ground spices into the tamarind water in a medium bowl.

  7. Heat the oil in a small saucepan over medium heat. Add the cumin seeds, mustard seeds, and curry leaves and cook until aromatic.

  8. Pour in the tamarind mixture and bring to a boil. Simmer for 20 minutes.

  9. Add the dhal balls and simmer for 10 minutes more.

  10. Serve hot.


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