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Ingredients |
Amount |
Tamarind
pulp (a ball about the size of a large lemon or
tangerine)
|
3 oz. |
| Dates,
pitted |
2 oz. |
| Boiling
water |
2 cups |
| Oil
|
3 Tbsp. |
| Brown
mustard seeds |
1 tsp. |
| Whole,
small dried red chili pods |
8-12
ea. |
| Yellow
split peas (chana dal) |
1 ½
Tbsp. |
| White
gram beans (urad dal) |
1 ½
Tbsp. |
| White
sesame seeds |
3 Tbsp. |
| Shelled
uncooked, whole peanuts |
½
cup |
| Freshly
ground coriander seeds |
1 Tbsp. |
Asafetida
powder or 1 teaspoon minced garlic
|
¼
tsp. |
| Ground
turmeric |
¼
tsp. |
| Indian
raw sugar jaggery (gur) |
3 Tbsp. |
| Fresh
kari leaves (optional) |
12
ea. |
| Coarse
salt |
½
tsp. or to taste |
| Chopped
cilantro |
¼
cup |
| Chopped roasted
peanuts |
6 Tbsp. |
|
1. Put tamarind and dates
in a bowl. Add boiling water and soak for
30 minutes. Mash the tamarind and dates using
fingers, squeezing to extract as much pulp
as possible. Strain the pulp through a coarse
china cap into another bowl. Discard the fibrous
residue and seeds.
|
| 2.
Heat the oil in a saucepan until hot. Add mustard
seeds and cover the pan as the seeds, while sputtering,
will pop and scatter all over. When the sputtering
begins to subside, uncover the pan and add chili
pods. Stir to ensure even browning of chilies.
When chilies turn almost black, lower the heat
and add the split peas and fry, stirring. When
the peas begin to turn light brown, add the gram
beans, sesame seeds and the peanuts. Fry for 5
- 6 minutes or until they turn light golden. Stir
in the coriander, asafetida and turmeric. |
| 3.
Add the prepared tamarind juice, jaggery, kari
leaves and salt. Bring contents to a boil. |
| 4.
Cook the sauce, gently boiling over low heat for
15-25 minutes or until reduced and thickened to
a gravy-like consistency. Stir occasionally to
ensure it is not sticking and burning. Let sauce
cool to room temperature before serving. Garnish
with chopped cilantro and peanuts. |
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Nutrition
Facts |
| Serving
Size: 2 Tbsp. |
Servings
Per Recipe: 16 |
|
|
| |
%DV*
|
| Calories:
118 |
6
|
| Total
Fat: 7 grams |
11
|
Saturated
Fat: 1 grams
|
4
|
| Cholesterol:
0 mg |
0
|
| Sodium:
78 mg |
3
|
| Total
Carbohydrate: 12 grams |
4
|
Dietary
Fiber: 2.3 grams
|
9
|
Sugars:
2.3 grams
|
|
| Protein:
3.2 grams |
6 |
|
| Vitamin
A: 9% |
Vitamin
C: 2% |
Calcium:
2% |
Iron:
5% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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