Categories: sambar/Curry/Huli

Ingredients

• 3/4 tin Coconut Milk/ 11/2 cups Freshly squeezed Coconut Milk
• 1/2 cup Masoor Dal/Toor Dal
• 1 marble sized Tamarind
• 1 tbsp Coriander Seeds
• 1 tsp Jeera/Cumin Seeds
• 1/4 tsp Fenugreek Seeds
• 1/4 tsp Hing/Asafoetida
• 4-6 Dry Red Chilli
• 1-2 tbsp Jaggary
• 2 tbsp Coriander Leaves, finely chopped
• 1 tbsp Oil
• Salt to taste
• For Seasoning:
• 1 tsp Ghee/Oil
• 1 tsp Mustard
• 1 Dry Red Chilli
• Few Curry Leaves

Directions

1. Cook Masoor Dal with 1½ cups of water with a pinch of turmeric powder and drop of oil which helps to cook it quick.

2. Heat a tbsp of oil in a pan and add coriander seeds, fenugreek seeds, cumin seeds and broken red chillies and sauté it for 1-2 minutes in medium flame.

3. Grind this mixture into a powder form without adding any water.

4. In a thick bottomed pan add cooked toor dal with its water, ground mixture, tamarind water, jaggary and salt to taste.

5. Add ½ cup of water and bring this to boil.

6. Now add coconut milk to this and mix well.

7. Cook this for further 4-5 minutes in medium flame till it starts to bubble.

8. In the end add chopped coriander leaves and season it with mustard, curry leaves and dry chilli.

9. Serve piping hot with rice and papadams and relish.

10. ---

11. Note:

12. Freshly sqeezed Coconut milk is the best while making this saaru. I didn’t have fresh coconut so had to substitute it with canned ones. When using canned coconut milk I recommend you use the organic ones.

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