from: Hema Khatiwala - Surat,
It's a surti Gujarati dish.
Serves: 8 persons.
Cooking time: 1 hour.
Soak chana dal for 3 hours.
- 500 gms chana dal
- 50 gms paste of ginger - chilie - garlic
- haldi, to taste
- salt, to taste
- red chilie powder, to taste
- garam masala, to taste
- 500 gms edible oil
- 250 gms onion
- 150 gms potatoes
- 20 gms mint
Drain and grind with thick consistency.
Add one chopped onion, some paste of onion chilie garlic salt and
powdered garam masala to taste.
Make the balls of chana dal (lemon size) and deep fry golden brown.
Chop remaining onions and potatoes and cook them with paste of ginger
chilie garlic and salt to taste.
Add sufficient quantity of water so that the chana dal balls can
float into it.
Cook it for ten minutes and serve with after garnishing it with
mint leaves (Phudina patta).
Tastes better with a dash of lemon juice.
Cook rice or parathas to serve with the above Tapeli nu shak