119. Dal Curry🔗

1. Boil water 4 padi in a 6 padi water holding capacity vessel. Add toor dal or pigeon pea, ghee,turmeric one by one and close the lid.

2. Fry red chillies in ghee or oil. 3. Fry coriander seeds, pepper, cumin seeds, fenugreek seeds, grated coconut,cloves (optional) separately in ghee or oil.

4. Add the fried chillies, mix well and grind it in the grinder. Dissolve tamarind in ¼ padi water and remove the seeds.

5. Add the ground mixture and the powdered salt to this and keep it on fire. After it boils, test the consistency of the curry.

6. If it is still watery, mix 1/8 padi water to rice flour. Dissolve it in water and pour it in the curry.

7. Then refer to 22nd seasoning method for seasoning. Dissolve asafoetida in water and pour it in the curry. Keep stirring.

8. After it boils, remove the vessel from fire.

1. White pumpkin(Ash Gourd), yellow pumpkin , cucumber, drumstick and brinjal can be used. Tubers like potatoes, radish can also be used for this curry.

2. Remove the stem of any one types of vegetable and cut it into pieces.

3. Boil 4 padi water in a 6 padi water holding capacity pot and boil it.

4. Add toor dal or pigeon pea, ghee or oil and turmeric powder to this.

5. After the dal is cooked well, add the cut vegetables and close the lid. Fry separately in ghee or oil red chillies, coriander seeds, pepper, cumin seeds, fenugreek, cleaned sesame seeds, grated coconut.

1. Grind all these together smoothly by adding water in small quantities. Set aside in a vessel.

2. Dissolve tamarind in ¼ padi water, put this in a lead coated vessel remove the seeds from the tamarind and stir in the ground mixture. Keep this on fire and boil it.

3. After it boils well, pour the dal and vegetables into the tamarind water. Boil again and add water if the curry is less. Add salt. 4. Mix rice flour in pure water ⅛ padi. Pour this in the curry and stir well. Otherwise the rice flour will form lumps. After it boils once, refer to the 22nd seasoning method for seasoning.

10. Add asafoetida after dissolving in one-rupee coin size water. If this curry is just 2 ½ padi, this will be tasty.

1. Vathals can be done with brinjal, bitter gourd, colocasia, clustered beans, turkey berry, black nightshade (wonder cherry) can be used.

2. Dissolve tamarind in ½ padi water in a coated vessel and remove the seeds.

3. Fry separately in ghee or oil black gram, cleaned sesame seed, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.

4. Boil 2 ladleful of pigeon pea and salt to the boiling mixture. Add any type of vathal and fry it in ghee and add it to the boiling curry.

5. Press and stir it with a heavy ladle. Mix water ¼ padi to bengal gram flour and put it in the curry.

6. After it boils once, refer to seasoning method 22nd to season the dish.

1. Add tamarind to water 2 and ¼ padi. Put this in a lead coated vessel and remove the seeds. Add salt and castor leaf. Adding castor leaf controls, the itching sensation caused by the root vegetables or tubers.

2. Add colocasia to the tamarind pulp along with the castor leaf and keep it on fire and boil well. After it is cooked, remove the tuber and wash it with water and remove the skin and cut it lengthwise.

3. By doing this, the itchiness of the tuber is removed. Mix 2 ladle full of boiled toor dal to the cooked tubers and close the lid.

4. Fry separately in ghee, red chillies, coriander seeds, pepper, copra, cleaned sesame seed. Grind it smoothly. Dissolve it in ¼ padi water and pour it in the curry.

5. Dissolve rice flour in little water and mix well. Add to the curry. Refer to 22nd method for seasoning.

6. Dissolve asafoetida in one-rupee coin size water and pour it in the curry.

1. Add tamarind to pure water ½ padi in a coated vessel. Fry separately in ghee or oil black gram, cleaned sesame seeds, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.

2. Add pepper to the mixture. Cut green chillies into small pieces and fry it in the ghee and put it in the curry.

3. Add cooked toor dal to the curry. Instead of vathal, add sukkankai after removing the skin.

Tamarind -½ palam Salt -¼ palam

1. Add tamarind to ½ padi pure water and dissolve it. Put this in a lead coated vessel and remove the seeds from the tamarind.

2. Add salt to it. Fry separately red chillies, black gram, pepper, curry leaves in ghee. Then sprinkle water and grind it smoothly.

3. Add it to the tamarind pulp and boil it. After it thickens, use the 22nd seasoning method to season this dish.

4. Dissolve asafoetida in one- rupee coin size water and pour it in the curry.

1. Soak pigeonpea in water for half an hour and drain the water after cleaning it thoroughly.

2. Mix green chillies, green coriander leaves, salt, ginger, asafoetida and grated coconut to the dal. Grind it well and squeeze the lemon into the pigeon pea mixture.

3. Flatten it to palm size and to the thickness of the finger. Steam cook it in the idli cooker by placing it in the banana leaf and applying ghee or oil on that leaf. Cut it into smaller pieces.

4. Boil ghee in an iron pan. Add the cut dal pieces and fry it well. Add tamarind to 1 padi water in a lead coated vessel and remove the seeds. 5. Add ½ palam salt to the tamarind pulp. Fry red chillies, coriander seeds, cleaned sesame seed. Fry these in ghee separately.

6. Then mix it and grind it smoothly and add it to the tamarind pulp. Boil it well and when it thickens, put the fried dal pieces and boil again.

7. Refer to 22nd method for seasoning. Dissolve asafoetida in 2-rupee coin size water and put it in the curry.

Not used in Ashram