Ingredients :
Split moong dal with out skin – 50 gms with ( washed and cooked with haldi, 150 ml of water till soft and kept aside ),
Salt,
Desi ghee – 2 tsp,
Any rasam powder 1/4 tsp,
Black pepper powder – 2 pinch,
Haldi – 2 pinch,
Chopped coriander – 2 tsp,uu
Curry leaves – few,
Jeera – 1/4 tsp,
Mustard seeds – 1/4 tsp,
Red chilli 3, each broken into 2,
Peeled and crushed garlic – 6 to 8 cloves,
Tamarind paste 1/4 tsp,( optional ),
Method :
1).Mash the dal and adjust the water content according to your taste as kattu should not be very thick.Add tamarind if you desire.
2).Heat ghee in a kadai, add mustard, jeera, garlic, curry leaves, chilli and fry for few seconds till mustard splutters.
3).Add dal solution and allow it to just start boiling. Add the powders and stir well.check salt, sprinkle coriander leaves and remove from flame.( No boiling for long ).Immediatly cover and keep aside till serving.
Tip:
a).Usually we dont use chilli powder and tamarind paste. If you want it more spicy you can add.
b).You can add little more jeera for more spicy ness.