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No longer Australian-owned, Arnott's produces 212 different types of biscuits, including a kosher Tim Tam that's sold in Israel.
More Facts
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Rub a little perfume on the bottom of your iron with a piece of cotton before using it. Your clothes will smell gorgeous after being ironed.
More Home Tips
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| Tuver Ni Daal [Red Lentil Daal] |
Added: 1st Dec, 2005 | Viewed 2801 times |  |  |
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| One of Gujarat's most popular daals[dhaal,dal,dhal] and a base for the delightful 'daal dhokdi', this is my husband's favourite. I always make it in large quantities because it freezes well. Mango Pickle and Papad [papadums] go deliciously well with this simple homedmade 'daal-chaawal' meal. |
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| Ingredients |
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2 cups tuver daal [uncooked]
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3 large tomatoes
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2 green chillies
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1/2 inch piece of ginger
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12-15 curry leaves
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1 tsp mustard seeds
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1/2 tsp fenugreek seeds
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1/2 cup roasted peanuts
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1 tsp turmeric powder
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3 tsp coriander powder
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1 tsp chilli powder
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2 tsp garam masala
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1/2 tsp asafoetida powder
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4 tbsp sugar
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salt to taste
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oil for tempering |
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| Method |
Boil or pressure cook daal with a little water [1:1.5 ratio of daal to water] till it is tender and soft. Blend, Cover and keep aside. Puree tomatoes, chillies and ginger in a blender. Heat oil in a deep saucepot. Add mustard seeds. When they start crackling, sprinkle the asafoetida powder. Add fenugreek seeds, curry leaves and roasted peanuts. Give them a good stir and combine with the tomato puree. Add all the remaining spices and seasoning. Cook on slow heat for about 15 minutes, till the mixture reaches a nice roasted hue.
Add the daal and 2-3 cups of water. Slow cook for 45 minutes. Garnish with coriander leaves. |
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| | Serving suggestions |
| Serve with hot, steamed white rice. |
| | Gel's Notes |
| After you add the daal and it comes to a boil, leave a wooden spoon in the pot while the daal simmers. This will prevent the daal from boiling over the saucepot. | | Add more water if you desire a daal of thinner consistency, likewise with the spices. Add or reduce the amount of spices according to taste. | | The daal will become thicker as it cooks. | | Adding juice of half a lemon, really enhances the taste of the daal. | |
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