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A South Indian main course dish, probably what most of us would classify as a side dish. I’ve not made this recipe as I’ve only just found it and I’m posting it for the 2005 Zaar World Tour. As far as possible, I’ve posted the ingredients exactly as listed in the recipe on http://www.sanjeevkapoor.com/FreeSection/result.asp?passid=4522. Zaar wouldn't accept the ingredient 'pigeon pea split (toor dal)' so I've substituted 'split peas'. If you can find 'pigeon pea split (toor dal)', use those to be more faithful to the original recipe. Brown or green lentils would probably also work well. Please mention what you did and how it worked in your review. Adjust the spiciness to suit your taste preferences. What I’ve set out as step four mentions a ‘kadai’. I’ve left this word in as I’m sure that someone will be able to enlighten us! I’d simply suggest using some sort of pan (preferably non-stick) at that point. My preparation and cooking times are guesstimates and do not include the soaking time referred to in step one. The Zaar Kitchen Dictionary suggests that garlic powder or onion powder can be used asa substitute for asafetida powder.
Units: US | Metric
Serving Size: 1 (151 g)
Servings Per Recipe: 4
The following items or measurements are not included: