Daal never tasted this great before! Try it out with National Mixed Pickle and treat your taste buds with the ever so delectable flavors.
Potatoes (boiled and mashed) ½ kg
Tomatoes (boiled and mashed) ½ kg
Tamarind or Imli (soak in water and drain from colander) ½ cup
National Mango Pickle ½ cup
National Red Chili Powder 1 tbsp
National Salt to taste
National Turmeric Powder 1 tbsp
Curry Leaves 8-10
Water as per requirement
National Ginger Garlic Paste 1 tbsp
Cooking Oil 1 cup
National Cumin Seeds 2 tsp
Whole Red Dried Chili 7-8
Curry Leaves 10-12
Prepare a mixture of 4-5 boiled and mashed potato and tomatoes and dissolve in ½ liter of water. Add 1 tsp of salt. Keep stirring until completely blended.
Once blended pour it in a deep pan.
Add two cups of water so that it is remains liquid.
Let it simmer on medium flame
Add 1 tbsp of National Red Chilli Powder and National Turmeric Powder along with ½ cup Tamarind juice with 3-4 green chilies and 10-15 curry leaves.
Add 3 tbsp National Mango Pickle to the broth.
The broth will be ready once green chilies turn soft that’s a very good indicator to check whether broth is cooked properly or not.
Switch off the flame once the broth is ready.
Make a baghar in a pan, heat ½ cup cooking oil in a pan and add 1 tbsp National Cumin Seeds, 10-15 curry leaves and 3-4 whole red pepper. Let it simmer on medium to high flame till chillies turn black or dark brown.