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.