Kamen’-na-Obi INGREDIENTS:
1 cup lentils (mixed chana and masoor)
3 cups water
1/2 tsp tumeric
1/2 small onion- sliced
2 cloves crushed garlic
2 green chilies
1 red chili
carrots (optional)
dried mango slice (khatai)
Rāichūr Tadka: (Chauko)
3 tsp ghee
1/4 tsp cumin,mustard,fenugreek seeds
1/4 small onion – thinly sliced
1 clove garlic-thinly sliced
1 dried red chili – break into 3 peices
1/2 tsp asofetda – (heeng)
handful of curry leaves
METHOD
Wash Lentils until the water runs clear
Add 3 cups water and salt,bring to a boil
Add tumeric, crushed garlic,sliced onion,green and red chilies and cook until the lentils are soft.
In a separate shallow frypan
Add ghee and heat on low to medium flame until slightly smokey
Add mustard seeds(they should pop)add dried chili,asofetida,cumin and fenugreek seeds,curry leaves,saute for 30 secs
Add thinly sliced onion, saute until light brown
Add sliced garlic and saute till dark brown.
Add about 1/2 cup of cooked daal and stir for 1 minute
Pour the entire content back into the cooked lentil and simmer for 5 minutes.
Drink as a soup or serve with rice
