-
1/2 tsp Garam masala
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2 tbsp Ghee 2 Whole red chillies
-
Salt to taste
Method
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Soak all the dals overnight and next day boil them in plenty of water till soft.
-
Mash the dals well and strain the Ras i.e. the stock. Mash and strain the remaining pulp again
till the water runs clear.
-
Put the stock on heat and keep boiling till it
starts to thicken.
-
While boiling add turmeric, coriander powder, cumin powder, red chilli powder garam
masala and salt to the ras.
-
When Ras is gravy like consistency take off from heat.
-
For tadka heat ghee, put whole red chillies, pinch of aesafoetida (hing), jeera, gandherni
and
jamboo. Allow to crackle and pour over Ras.
-
Serve hot with lots of ghee and steamed rice.
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Ingredients
