Measurements

• 1/2 cup Toor Dal
• 1/2 cup Chana Dal
• 4-5 Red Chilies
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1/2 tsp Turmeric Powder
• Salt to taste
• 1 lemon
• 1/2 tsp Mustard Seeds
• 1/4 tsp Fenugreek Seeds
• A few Curry Leaves
• A pinch of Asafoetida
• 1 Onion
• 2 Tomatoes
• 4-5 Garlic cloves, minced
• 1 inch Ginger
• 1 tsp Coriander Powder
• 1 tsp Chili Powder
• 2 tbsp Oil

Preparation Method

• Soak Toor Dal and Chana Dal for 2 hours.
• Drain and grind with red chilies, cumin, fennel, turmeric, and salt to a coarse paste.
• Shape the paste into small balls and steam for 10 minutes.
• Soak tamarind in warm water, extract juice, and set aside.
• Heat oil in a pan, add mustard and fenugreek seeds.
• Add curry leaves and asafoetida.
• Add onions, sauté until golden.
• Add garlic and ginger, sauté for a minute.
• Add tomatoes, cook until soft.
• Add coriander and chili powder, mix well.
• Pour in tamarind juice, bring to a boil.
• Gently add steamed dal balls.
• Simmer for 10-15 minutes until the balls absorb the flavors.
• Serve hot with rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.