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Dilute the tamarind pulp in a bowl with 4 tbsps. of water, making sure that there are no lumps and keep aside. Wash the lentils. Bring the lentils to a boil in 2 cups of water. Allow to simmer until nearly done. Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt. Simmer until dal is cooked. Heat oil in a small pan. Add mustard seeds. Allow to crackle. Add cumin seeds, hing, fenugreek seeds and curry leaves. Remove from flame after a minute. Pour the oil and spices into the lentils. Serve hot garnished with corriander leaves. This is best served with hot steamed white Basmati rice. It makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian kitchen essential — dal, rice, chana, every Indian home has one
Indian cooking techniques and spice mastery
Record your recipes and experiments — organized cooking journal
Mason jar sprouting kit — grow alfalfa, mung bean sprouts in days