Ingredients
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8
-
2
-
1
-
1/2 - 1
-
2
-
2
-
4
-
-
1
-
1
-
-
-
-
-
Directions
Puneri Dal (Yellow Lentils Pune-Style),This dal, much prized by Puneri Brahmins in Maharashtra, is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the ingredients, is a local sour fruit which has been dried, and it gives southern Indian food a distinctive flavour. It is often available from Indian groceries, but tamarind paste is an acceptable substitute. Asafoetida is a gum resin prized as a condiment in India. It is also known variously as ‘devil’s dung’ and ‘food of the gods’! It has a strong sulphur smell prior to cooking, but thereafter has a pleasant aroma. Asafoetida is a useful antidote for flatulence, and is thus incorporated into many Indian lentil dishes! Goda Masala is a Maharashtrian spice blend. I have posted the recipe for it separately (see recipe #109909).,This made for such a simple and yet so nourishing dinner. We had it with kusum’s stuffed karelas(bitter gourd)Recipe #55817 and basmati rice. Thanks for sharing!,This is a wonderfully tasty dal and Mom and I really enjoyed this for dinner tonight. The only substitute used was 1 tomato instead of the tamarind paste. I made your Goda masala first and my my, that is an incredible blend of spices indeed. I’m so thankful to you for sharing the recipe. Pune is a beautiful place(I was there this last year on 29th October’2005) and I really enjoyed my time there. I hope to go back and live there permanently sometime next year. We enjoyed this dal with recipe #131149. My dinner tonight was memorable and the next time I have guests, these are sure going to be on the table!
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Steps
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1
Done
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Simmer the Lentils in 4 Cups of Water For Approximately 20 Minutes, Until Just Cooked, but not mushy. |
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2
Done
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Keep an Eye on the Lentils While They Cook to Ensure the Water Does not Fully Evaporate. |
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3
Done
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Drain Off Most of the Water When the Lentils Are Cooked and Add the Powder Spices, Kokum (or Tamarind Paste), Desiccated Coconut and Salt to Taste. |
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4
Done
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Simmer For a Couple of Minutes and Stir Until Well Mixed, Adding More Water If Necessary to Make a Moist, but not sloppy, Consistency. |
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5
Done
|
Remove from the Heat and Keep Warm. |
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6
Done
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Heat Oil in a Small Pan, Add the Mustard Seeds, and Saute Until They Pop and Crackle. |
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7
Done
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Add the Cumin Seeds, Asafoetida and Curry Leaves. |
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8
Done
|
Stir Once, Then Pour the Oil and Spices Over the Lentils. |
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9
Done
|
Mix Well, and Serve Hot Garnished With Cilantro. |
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10
Done
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Accompany With Rice and a Vegetable Curry If Desired. |
