Maharashtrian: Puneri Daal
Enjoy this delicious recipe.
1 cup split Yellow Lentil (Toor dal)
4 tblsp fresh grated Coconut (Nariyal)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
2 tsp Goda Masala
2 tsp grated Jaggery
1 tsp Black Mustard seeds (Rai/Sarson)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
A pinch of Asafoetida (Hing)
Few Curry Leaves (Kari Patta)
2 tblsp chopped Coriander Leaves (Dhania Patta)
1 tblsp Oil
Clean, wash and drain the lentils.
Simmer the lentils in double their quantity of water until soft.
Add all the spices, coconut, jaggery and salt.
Simmer for a minute and remove from the heat.
Heat oil in separate pan and add mustard seeds
Add cumin seeds, asafetida and curry leaves.
Stir for few seconds.
Pour this over the cooked lentil, mix well.