- Serves
- 4
- Portion
- 1 katori
- Time
- 35 min
- Texture
- Soft
- Season
- Spring–summerMonsoon
- Dosha
- Vata
- Pitta
- Kapha
Pitta-cooling sourness
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Toor / arhar dal | ⅔ cup | 130 g | 650 g | |
| Water | 3½ cups | 850 ml | 4250 ml | |
| Turmeric powder | ¼ tsp | 1 g | 5 g | |
| Kokum rind, dried | 3–4 pieces | 8 g | 40 g | |
| Jaggery (gur) | 2 tsp | 10 g | 50 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Mustard seeds | ¼ tsp | 1 g | 5 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Asafoetida (hing) | pinch | 0.3 g | 1.5 g | |
| Curry leaves | 8 | 1 g | 5 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Coriander leaves | 1 tbsp | 5 g | 25 g |
Method
How to cook it
Step 1: Cook toor with turmeric 4 whistles; whisk.
Step 2: Add kokum, jaggery and salt; simmer 8 minutes; remove kokum.
Step 3: Temper ghee with mustard, cumin, hing and curry leaves.
Step 4: Garnish.
Nutrition
Per serving, estimated
160kcal
Energy
7.3g
Protein
4.3g
Fat
21.4g
Carbohydrate
3.2g
Fibre
1g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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