{"id":3322,"date":"2020-04-25T16:43:56","date_gmt":"2020-04-25T11:13:56","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3322"},"modified":"2020-04-25T16:43:56","modified_gmt":"2020-04-25T11:13:56","slug":"dhal-balls-curry","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3322","title":{"rendered":"Dhal Balls Curry"},"content":{"rendered":"\n\n
\n\t

Dhal Balls Curry<\/h2>\n\t\t

\n\t\t\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t

Ingredients :<\/h3>\n

Pigeon Pea – 3 veesam 3\/16 padi<\/p>\n

Green Chillies – 2 palam<\/p>\n

Coriander Leaves – 1 palam<\/p>\n

Salt – \u215c palam<\/p>\n

Ginger – \u00bd palam<\/p>\n

Asafoetida – 3 ku.a<\/p>\n

Grated Coconut – 1\u00bd palam<\/p>\n

Lemon – 3<\/p>\n

Ghee – 2 palam<\/p>\n

Tamarind – \u00be palam<\/p>\n

Red Chillies – \u215b palam<\/p>\n

Coriander Seeds – \u00bc palam<\/p>\n

Cleaned Sesame Seeds – \u00bd palam<\/p>\n

For Seasoning :<\/h3>\n

Ghee -\u00bd palam<\/p>\n

Red Chillies -\u215b palam<\/p>\n

Mustard Seeds -\u215b palam<\/p>\n

Asafoetida -2 ku.a<\/p>\n

Method :<\/h3>\n

1. Soak pigeonpea in water for half an hour and drain the water after cleaning it thoroughly.<\/p>\n

2. Mix green chillies, green coriander leaves, salt, ginger, asafoetida and grated coconut to the dal. Grind it well and squeeze the lemon into the pigeon pea mixture.<\/p>\n

3. Flatten it to palm size and to the thickness of the finger. Steam cook it in the idli cooker by placing it in the banana leaf and applying ghee or oil on that leaf. Cut it into smaller pieces.<\/p>\n

4. Boil ghee in an iron pan. Add the cut dal pieces and fry it well. Add tamarind to 1 padi water in a lead coated vessel and remove the seeds.<\/p>\n

5. Add \u00bd palam salt to the tamarind pulp. Fry red chillies, coriander seeds, cleaned sesame seed. Fry these in ghee separately.<\/p>\n

6. Then mix it and grind it smoothly and add it to the tamarind pulp. Boil it well and when it thickens, put the fried dal pieces and boil again.<\/p>\n

7. Refer to recipe no. 22 method for seasoning. Dissolve asafoetida in 2-rupee coin size water and put it in the curry.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":48,"featured_media":3324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,749,729,743],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3322"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3322"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3322\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3324"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}