Healthy broth made with lentil and beets for hearty meals, a mouth licking tasty treat from Karnataka.
|1 no||Beet root|
|¼ cup||Split red gram (toor gram / thuvaram paruppu)|
|2 tsp||Tamarind juice|
|1 tsp||Rasam powder|
|1 pinch||Sugar / jaggery|
|¼ tsp||Turmeric powder|
|¼ tsp||Cumin seeds|
|¼ tsp||Asafoetida powder|
|6 nos||Curry leaves|
|2 stks||Coriander leaves (for garnishing)|
|¾ tsp||Salt (as per taste)|
|1 tsp||Ghee / oil|
|1 no||Dry red chili (for tempering)|
Peel the beets, cut into small cubes and wash them thoroughly to remove dirt. Soak split red gram for 1/ 2hour and pressure cook with beets for up to 2 whistles. (Add 1 cup of water for pressure cooking) When the steam releases, let the mixture cool for sometime and then run or pulse on your mixie to make a thick puree. Now heat a tsp of ghee, splutter mustard, cumin seeds, dry red chili and curry leaves. Sprinkle the asafoetida, add the beet lentil puree, tamarind extract, jaggery, rasam powder, turmeric and salt. Bring to one boil and switch off. Garnish with coriander leaves and serve hot with rice and papadam.
As such this dish would look very thick, like a creamy soup. If you wish to have it little thin add extra water and adjust the salt accordingly.
For slightly thin consistency, just use the cooked toor dal water (stew) instead of the dhal.
This recipe serves 4 people (approx).
2 nos Dry Red Chili
2 Tbsp Coriander seeds
1 tsp Black peppercorns
1 Tsp Cumin seeds
1 Tbsp Bengal gram
1/2 Tbsp Split Red gram
Dry roast each item separately and ground to a coarse powder. Use just a tsp of this for the above recipe and store the rest for future use.