From jboltonSPAM@rochester.rr.com Mon Jan 6 15:24:08 2003 Date: Sun, 5 Jan 2003 14:44:52 -0500 From: Judy Bolton Newsgroups: uk.food+drink.indian Subject: Re: Spicy Potatoes "Adam" wrote in message news:av9u5s$a4f$1@newsg3.svr.pol.co.uk... > Thanks Judy , > > The potato recipe sounds sublime, especialy the crusty bits. I'll be making > some soon. > > Please post the Dhal recipe I've never come across one with amchor and being > a veggie I love Dhal. > > Sure - here's the recipe for the dhal with amchur. It's really great. I have been serving it with collard greens (just steamed) and the combo is great. You could certainly use spinach, etc., if collard greens are not readily available. Sorry for the US measurements... Rajasthani Dhal - Serves... Hmmm... 4 - 6 people 1/2 cup Moong Dal 5 tbsps. Chana Dal 1 tbsp. ginger (chopped) 1 tsp. turmeric powder Salt to taste 2 tbsps. oil (I just use peanut or vegetable in this case) 1 tsp. cumin seeds 1/2 tsp. asafoetida (hing) 2 red chilies, whole and dried 1/2 cup onions (chopped) 1 tbsp. red chili powder (cayenne) 1 tsp. dry mango powder (amchur) Pick, wash and soak moong dal and chana dal in about 3 cups of water for an hour. Boil soaked moong and chana dal with 4 cups of water, salt, turmeric powder and chopped ginger till chana dal is cooked. Heat oil in a pan. Add cumin seeds, asafoetida and whole dry red chilies and cook till cumin seeds begin to crackle. Add chopped onions, cook till onions are light brown. Add red chili powder and cooked dal to this. Simmer for 10 minutes and add amchur or 2 teaspoons of lemon juice. -- Judy B, Rochester, NY Remove SPAM to reply