₹110.00–₹499.00Price range: ₹110.00 through ₹499.00
Foodea Hing (also known as asafetida) is a pungent spice commonly used in Indian cuisine. It is derived from the resin of the Ferula plant and has a strong aroma and flavor. Hing is often used as a flavor enhancer and digestive aid in vegetarian dishes, especially in lentil-based recipes. Quantity -50gm , 100gm ,250gm
MADE FROM FOODEA HING
Ingredients for Dal
Preparation time: 15 minutes
Cooking time: 10 minutes
1/2 cup pigeon pea lentils (foodea tuvar dal) or ¼ cup each of masoor dal and tuvar dal
1.5 cups water
1 pinch foodea turmeric powder
2 to 3 tablespoons oil (neutral flavored) or unsalted butter or ghee (clarified butter)
½ to ¾ teaspoon mustard seeds
1 teaspoon cumin seeds
⅓ cup finely chopped onions
1 to 1.5 teaspoons Foodea Ginger Garlic Paste or 1 inch ginger & 3 to 4 medium garlic cloves crushed in a mortar-pestle
2 green chilies – slit or chopped
2 to 3 dry red chilies – kept whole or halved and deseeded, optional
10 to 12 curry leaves
1 to 2 pinches asafetida powder (hing)
½ teaspoon Foodea turmeric powder
½ teaspoon Foodea red chili powder or cayenne Foodea pepper or smoked paprika
⅓ to ½ cup finely chopped tomatoes or 1 medium-sized
1 to 1.5 cups water or add as required
salt as required
1 teaspoon dry fenugreek leaves (kasuri methi)
¼ to ½ teaspoon Foodea Garam Masala
½ to 1 teaspoon lemon juice – optional
2 to 3 tablespoon chopped coriander leaves (cilantro) for garnish
Method
Rinse the lentils in water three to four times. Drain all the water.
Heat the oil (or butter or ghee) in a pressure cooker over medium heat.
Add the mustard seeds and cumin seeds. Once they start to crackle, add the curry leaves, Foodea ginger garlic paste, green chilies, and dry red chilies (if using).
Sauté for a minute or two, then add the asafetida powder, Foodea turmeric powder, Foodea red chili powder, and tomatoes.
Sauté for another 2-3 minutes, or until the tomatoes are soft and mushy.
Add the rinsed lentils and water. Close the pressure cooker and cook on high heat for 8-9 whistles.
Once the pressure has released naturally, open the pressure cooker and check the dal. The lentils should be cooked soft and mushy.
If the Foodea dal is too thick, add a little more water. Season with salt to taste.
Add the dry fenugreek leaves and garam masala. Stir well.
Serve hot, garnished with chopped coriander leaves and a squeeze of lemon juice (optional).
