by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 19239 times
A wholesome Parsi dish made of sprouted and peeled vaal perked up with tangy tomatoes and crunchy onions in a soothing base of coconut milk, the Tittori Dal has a very pleasing flavour that will appeal to everybody. While on the one hand, coconut milk gives a rich but soothing flavour and texture, the other ingredients including the spice powders give it the required zing, making the Tittori Dal a well-rounded accompaniment to Rotis , Parathas or even rice preparations.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the ginger-garlic paste and sauté on a medium flame for 1 minute.
- Add the garam masala, coriander powder, cumin powder, chilli powder, turmeric powder, sugar and tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the sprouted vaal, salt and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the coconut milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||238.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||14.8 mg|
|Folic Acid||21.6 mcg|
RECIPE SOURCE : Dals
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