1 bowl of soaked dal with a pinch of hinge (asafetida) and haldi powder (turmeric powder)
1 tomato finely chopped
Salt to taste
½ tbsp hing (asafetida)
1 tbsp rai (mustard seeds)
10 - 12 karipatta leaves (curry leaves)
1 tbsp coconut crushed
½ tbsp gur (jaggery)
½ tbsp haldi powder (turmeric powder)
Heat 1 tbsp of oil and add rai, hing, turmeric, chillies, tomato, coconut, curry leaves, jaggery, kokum and salt to taste.
Mix well till the jaggery is melted and put dal, water and let it boil for 5 mins.
This error message is only visible to WordPress admins
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.
India Food Network or IFN has a mission to take Indian food to the world. It is your one-stop destination for everything food in India. We've got delicious recipes, hungry travellers and tons of culinary fun, created and curated for foodies by foodies.