Wednesday, January 11, 2012

tur dal and vegetable sorak

Tur dal and vegetable sorak

No. of Portions

100

Ingredients

QTY

Unit

Tur dal

2

Kg

Potatoes

1

Kg

Bottle gourd (doodhi)

2

Kg

Brinjal (large, bharta variety)

1

Kg

Cumin

20

Gms

Turmeric

10

Gms

Onions

750

Gms

Red chillies

100

Gms

Garlic

100

Gms

Coconut

6

Nos

Curds

1

Kg

Salt

To taste

Tempering :

Mustard seeds

20

Gms

Curry leaves

1

Bch

Pure ghee

500

gms

Preprepartions

1.

Clean wash the dal. Peel and cut the potatoes and the bottle gourd in even dices. Cut the brinjals in dices.

Grind the red chillies, garlic, grated coconut, onion, and cumin to a fine paste. Mix in beaten curds.

Clean curry leaves.

Chop coriander leaves.

Method

1.

Boil the dal with vegetables and turmeric till they are cooked.

Add the curd mixture to the dal and bring to a boil. Add salt.

Heat pure ghee, add mustard seeds when the crackle add curry leaves.

Pour the above tempering over the dal.

Serve hot with coriander leaves.

Standard: Thick consistency, yellowish in color, with well cooked evenly cut vegetables. Well flavoured with spices and coconut.

1 comment:

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