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Articles: Recipes | Dal Kurma
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| Ingredients: | | | | | Bengal Gram | : | 150 gm | | | Coconut Milk (extracted) | : | 1 cup | | | Cinnamon | : | ½' piece | | | Black Pepper Corns | : | ¼ tsp | | | Broken Red Chililes | : | 2-3 | | | Oil | : | ½ tsp | | | Worcestershire Sauce | : | 1 tsp | | | Sugar | : | ½ tsp | | | Vinegar | : | ½ tsp | | | Onion | : | 1 | | | Salt | : | to taste | | | | | For Masala: | : | | | | Grated Fresh Coconut | : | 2 tbsp | | | Cardamoms | : | 2 | | | Cloves | : | 1-2 | | | Cinnamon | : | ½' piece | | | Garlic | : | 1 flake | | |
| | Preparation: | | | | Grind together all the ingredients mentioned for masala to make a smooth paste adding enough water. | | | | Soak gram for 3 hours. Hat oil in a heavy bottomed pan and put cinnamon and red chillis. Fry for two minutes. Add onions and fry till onions become golden brown in colour. Add ground masala paste and fry for few minutes over medium flame till raw smell vanishes. | | | | Now add soaked and drained gram, four cups of water and cook till gram becomes soft. Pour coconut nut milk and bring the mixture to one boil. Simmer the stove. Take vinegar, sugar and sauce in a small bowl and mix till sugar dissolves completely. Pour this mixture into the boiling dal, mix well and remove from fire. | | |
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