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Spicy, creamy mixed lentil curry
Published On: 17 Jul 2006
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Wash and cook the dals in a pressure cooker for about 4 whistles.
:- They should be thoroughly mashed.
Heat oil in a pan or a kadai.
Add cumin seeds.
Add the chopped onion and fry till it becomes golden- brown.
Add the dried red chillies, salt and asafoetida and fry for a few seconds.
Put all the masalas and the ginger-garlic paste and fry till the oil separates.
Add the cooked dal mixture to this and pour enough water to make it viscous.
:- I generally add 1/2 cup and then add more if required.
:- The dal should have a creamy texture to it.
Let this simmer for a few mins.
Add the lemon juice and turn off the stove.
Garnish with chopped cilantro and unsalted butter.
:- Serve with jeera rice or rotis or parathas.
:- The quantities of the masalas depend on the amount of dal used. If using a bigger measuring cup, please increase the amounts of spices too.
Very tasty Thank you
very good and tasty :)
very good recipe. Easy to make,my hubby loved it. Keep posting good ones
Very tasty.Easy to prepare.Please keep posting such recipes.Thank you.
wow...what a great recipe...came out excellent. please keep ur suggestions coming
Thanx for the recipe..turned out very good.
very tasty recipe
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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