For The Masala
1 tsp coriander (dhania) seeds
2 whole dry kashmiri red chillies , broken into pieces
3 to 4 peppercorns (kalimirch)
1 tsp masoor (split red lentil) dal
1/2 tsp chana dal (split bengal gram)
a pinch cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)
Other Ingredients
2 tsp oil
1/2 tsp cumin seeds (jeera)
7 to 8 curry leaves (kadi patta)
4 tomatoes , blanched and pureed
1/4 cup cooked toovar (arhar) dal , whisked
1/2 tsp chilli powder
salt to taste
1 tsp lemon juice
1 tbsp chopped coriander (dhania)
For the masala
Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside.
When cool blend in a mixer to a fine powder. Keep aside.
How to proceed
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the curry leaves, tomato pur�e, 2 cups of water, toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil.
Add the lemon juice and mix well.
Serve hot garnished with coriander.
Disclaimer:
It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere 'treat'and does not qualify for a regular diabetic menu.
Energy 54 calories
Protein 2.5 gm
Carbohydrates 7.9 gm
Fat 1.5 gm
Calcium 16.3 mg
Iron 0.5 mg
It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere 'treat'and does not qualify for a regular diabetic menu.
Note: Recipe information is posted by our users. Please see our full Terms of use
|
Customer Reviews: Write a Review & Share your thoughts with Other Customers. |
|
|
Print
