Dal Tori Tarka (Channa Dal And Corgettes)

Recipe Ingredients

150		Plum tomatoes - peeled & chopped
200		Channa dal
300		Tori - (courgettes)
150		Onion - very finely chopped
90		Ghee or clarified butter
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Chili powder
3/4 teaspoon	3.8ml	Turmeric
3/4 teaspoon	3.8ml	Paprika
1 teaspoon	5ml	Coriander powder
50		Fresh ginger
6		Garlic
4		Fresh chillies - (preferably small green -, finely
		Chopped
		Deseeded if preferred)
12 sections		Fresh coriander - (inculding stalks), finely chopped
		For Tarka
100		Onion - sliced in thin rings
40		Ghee

Recipe Instructions

Very finely pulp Ginger and garlic in mortar. Soak Channa Dal in boiling water and leave to stand. Fry chopped onion in ghee until golden brown. Add tomato & spices. Cook on medium heat until ghee separates. Add and semi-fry drained Channa Dal for 2 -3 minutes along with the ginger and garlic. Add a small amount of water and simmer until Dal is nearly cooked. Add Tori along with fresh chillies and coriander and cook on low heat for a further 10 minutes. Prepare the 'Tarka' by frying the onion rings in ghee until dark golden brown. Add the Tarka to the Dal to finish the dish.

Source:
Cooking the Punjabi Way by Aroona Reejhsinghan

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