Kokum Dal Recipe. Finally, serve kokum juice / kokum sharbat chilled garnished with mint leaves. The dal should mash well.
Saute until onions are translucent. Add the seasonings one by one and stir, goda masala, jaggery powder, grated coconut. What an exciting flavour this kokum kadh i has.
Table of Contents
Add The Leftover Kokum In A Pan Along With Sugar, Roasted Cumin Powder, Cardamom Powder, Black Salt And Regular Salt.
In up and some parts of bihar, the dumplings are made in slightly different shape and they are called dal ki dulhan. Stir well add a little salt (lesser than you would normally use, as the terphal spice can enhance the saltiness) and bring it to. Bring the dal to a boil and then reduce the heat and simmer for 2 minutes.
A Unique Ingredient Called Kokum Is Used In This Dish To Add The Signature Flavour Associated With Gujarati Dal.
2 teaspoons ghee (make organic ghee at home) 1 pinch asafoetida powder (hing) 1/4 teaspoon cumin seeds (jeera) 1 teaspoon fresh ginger, grated. Boil sugar with the remaining reserved water till the mixture becomes thick. Soak kokum in ½ cup of warm water.
Rock Salt (Saindhav Salt) To Taste.
Add salt and cover and give it a good boil. Red chili powder to taste. Get the dal to boil and add 1 tbsp goda masala, ¼ tsp chilli powder, ½ tbsp jaggery, 5 kokum, 2 tbsp coconut, ¾ tsp salt.
Best Accompany With Your Steamed Rice Or Any Bread.
Add coconut milk and some water to get the desired consistency. To check the recipe video of kokum wari dal click here to know details about kokum, please do read on! Drain all water and keep aside.
Add The Coconut Paste And The Slices Of Kokum.
Indeed, the best of homely flavours, tanginess, is the highlight of this recipe. Mix well and boil for 5 minutes or till spices gets cooked completely. You can make it with any dal or lentil like moong or green gram, masoor dal.