• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 175g dhall, washed and soaked
  • (A):
  • 3 green chillies
  • 6 cloves of garlic, chopped
  • 1 tsp turmeric powder
  • 1 tbsp curry powder
  • 1 tsp salt
  • 4 cups water
  • (B):
  • 2 dried chillies, pounded
  • 1.5cm piece ginger, finely diced
  • 1 big onion, finely diced
  • 2 sprigs curry leaves
  • 1/2 tsp mustard seeds
  • 3 tomatoes, quartered
  • 2 potatoes, quartered
  • 1 1/2 cups general santan
  • 1 cup assam jawa juice
  • 1/2 cup pati santan
  • salt to taste
  • a pinch of Asafoetida powder

Instructions

  1. Boil dhall with (A) till soft and cooked. Heat a deep saucepan with oil. Saute (B) until fragrant.
  2. Add in potatoes, mix in one cup santan and bring to a boil. Add in the cooked dhall and the rest of the santan and assam jawa juice. Simmer till potatoes are soft.
  3. Add the tomatoes and the pati santan. Bring to a boil and cook till gravy is thick. Add salt and a pinch of Asafoetida powder for better fragrance and taste.
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