Pendpala

Name: Pendpala
Cuisine: Indian
Ingredients: 1/4 cup Toor dal; 1/4 cup Moong dal; 1/8 cup Masoor dal; 10-12 Fenugreek seeds; 1/2 tsp Turmeric powder; 2 tbsp Coarsely grinded peanut and sesame seeds; 1 tbsp Garam masala; 1 tbsp Kaccha masala; 1 tbsp Red chilli powder; 1 tbsp Kala masala; 2 tsp Cumin seeds; 2 tsp Mustard seeds; Few Curry leaves; 10 - 12 Crushed garlic cloves; 2 tbsp Tamarind pulp; Little Jaggery; 3 tbsp White butter /ghee; 3 tbsp Finely chopped coriander; As per taste Salt; As required Oil for tempering; 1 tsp Asafoetida

Sneha Kasat @Sneha_kitchen

#dalcurry
Traditionally made in Pandharpur, Maharashtra

Sneha Kasat @Sneha_kitchen

#dalcurry
Traditionally made in Pandharpur, Maharashtra

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Ingredients

1/4 cupToor dal
1/4 cupMoong dal
1/8 cupMasoor dal
10-12Fenugreek seeds
1/2 tspTurmeric powder
2 tbspCoarsely grinded peanut and sesame seeds
1 tbspGaram masala
1 tbspKaccha masala
1 tbspRed chilli powder
1 tbspKala masala
2 tspCumin seeds
2 tspMustard seeds
FewCurry leaves
10 - 12Crushed garlic cloves
2 tbspTamarind pulp
Little Jaggery
3 tbspWhite butter /ghee
3 tbspFinely chopped coriander
As per taste Salt
As required Oil for tempering
1 tspAsafoetida

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Steps

1

Wash the dals then add fenugreek seeds and cook it.
2

In kadhai, add oil, add cumin seeds, mustard seeds, curry leaves, asafoetida, crushed garlic cloves and turmeric powder.
3

In the cooked dal add water to adjust the consistency. Let it boil for 2 to 3 minutes. Then add coarsely grinded peanut and sesame seeds, garam masala, kaccha masala, red chilli powder, kala masala and boil it for 5 to 7 minutes.
4

At the end add tamarind pulp, Jaggery, white butter and salt. Cook it for 10 minutes.
5

Garnish it with finely chopped coriander. After a while add ghee or white butter. Serve hot with roti or rice.