Toor Daal Aamati | Thin Vegetable of Pigeon Tea

Toor Daal Aamati
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes

Toor Daal Aamati is a liquid vegetable dish in meals. It is made from Split pulses of Toor. It is a popular dish in Deccan Jains

Toor Daal 150 Grams
Filtered Water (Hot) 200 ML
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Turmeric Powder half a Table Spoon
Tamarind For taste
Jaggery for taste
Garlic Cloves 4
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Coriander Leaves

Cook the Toor Daal in a Pressure Cooker or by traditional Preparation. Cook until the daal breaks out
Remove the covers of Garlic cloves and smash them

Now put a deep frying pan on the fire
Pour edible oil into it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Put turmeric Powder into it
Now put onion pieces into it. Fry them until they become soft
Stir continuously while this process, so all the items should be fried and mixed well

Now put hot water into cooked Toor Daal, mix it well and pour it into the frying pan
Put tamarind, gud and salt for taste
Put Coriander Leaves into it

Now cover the frying pan with a plate and make the fire slow. Let the Daal boil for 5 minutes on slow fire

Now Toor Daal Aamati is ready to serve.

It is generally served with Plain Rice and/or Jowar Bhaakari

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