How to make Dry Dal with Imli Leaves-Cook Smart -
Split green gram cooked with tamarind leaves
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split skinless green gram (dhuli moong dal), Tamarind leaves (imli ke patte)
Cuisine : South Indian
Course : Main Course Vegetarian
For more recipes related to Dry Dal with Imli Leaves-Cook Smart checkout Moong Beans. You can also find more Main Course Vegetarian recipes like Dhingri Matar Stuffed Capsicum Sorshe Diye Kundri Vatana Batata Cauliflower Sukke
Dry Dal with Imli Leaves-Cook Smart Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dry Dal with Imli Leaves-Cook Smart Recipe
Split skinless green gram (dhuli moong dal) soaked 1 cup
Tamarind leaves (imli ke patte) 1 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Oil 2 tablespoons
Medium onion 1
Asafoetida (hing) 1/4 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Curry leaves 10-15
Green chillies 2
Red chilli powder 1 teaspoon
Ginger-garlic paste 1 teaspoon
Method
Step 1
Cook split green gram with 2 cups water, salt and turmeric powder in a non-stick pan for 7-8 minutes or till half done.
Step 2
Add tamarind leaves and mix well. Continue to cook for 3-4 minutes or till the gram is just done. Strain and set aside.
Step 3
Heat oil in another non-stick pan. Roughly chop onion.
Step 4
Add asafoetida, cumin seeds, mustard seeds and curry leaves and mix well. Add onion and sauté for a minute. Slit green chillies and add to the pan. Add red chilli powder and mix well.
Step 5
Add green gram-tamarind leaves mixture and mix well.
Step 6
Add ginger-garlic paste and mix well. Cook for 5 minutes on medium heat.
Step 7
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
