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Ingredients:
• 2 tsp Oil
• 1/2 tsp Cumin seeds
• Finely chopped Onion
• 1/2 cup grated dry Coconut
• 3~4 Garlic cloves
• Coriander leaves
• 1 tsp Kala masala
• 2 tsp Red chili powder
• Water
• Salt to taste
• 1/2 cup Tur dal
• 1~2 Garlic cloves
• Chopped Green chili
• Red chili powder
• Turmeric powder
• Salt to taste
• 1 tsp Besan
Method:
• Heat up oil in a pan and add cumin seeds.
• When cumin seeds splutter add onion and fry until onion gets light golden color.
• Blend dry coconut, garlic, coriander leaves and a little water together into fine paste to make
vatan.
• When onion begins to turn golden add vatan and fry for about 3-4 minutes.
• Add kala masala, red chili powder and fry well for about a minute.
• Wash tur dal really good and soak it in enough water for about 5-6 hours.
• Drain all the water from soaked tur dal and transfer it into a blender jar.
• Add garlic, green chili and blend into coarse paste. Avoid use of water while blending dal.
• Transfer the paste into a dish and add red chili powder, turmeric powder, salt, besan.
• Mix well and make small balls from the mixture.
• Add water, salt into the masala and mix well.
• Bring it to boil and drop the tur dal balls into it.
• Cover and cook on medium heat for about 10-12 minutes.
• When the tur dal balls begin to float on the gravy, it means they are cooked well.
• Do not overcook it. If the balls are overcooked they will lose their softness and become hard.
• Turn off the gas and tur dal lavath is all ready.
• You can serve it with jwarichi bhakri or kalnachi bhakri. It goes well with rice too.
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