250 grams tuver dal, 200 grams wheat flour,
3 green chilies 3 tbsp. -green chili paste
50 grams groundnut 25 grams cashewnut,1 tbsp. Turmeric powder 1 tbsp. Mustard seeds,
3-4 cloves 2 cinnamon
2 tomatoes 1 tbsp. Tamarind
100 grams brown sugar, salt ,
1 tbsp. Garam masala, 1 tsp. Ajama
4-5 tbsp. Oil, 2 tbsp. Red chili powder
asafetida ½ cup cilantro leaves
3-4 tbsp. Ghee.
Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
Wash tuver dal and pressure cook it for three whistles. Cool and remove the dal.
Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well. Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal.
roll out big rotis and cut them into pieces and add these pieces in boiling dal. Boil for 10 minutes and remove.
serve warm. Sprinkle cilantro leaves.
Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.