REQUIRED INGREDIENTS
1/4 cup lemon juice
1 pinch turmeric
1/8 teaspoon mustard seeds
1 long dried red chili, broken into two
1 teaspoon butter
1 very small piece asafoetida
Salt, to taste
SET ONE
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
6 black peppercorns
Servings: 4
1. Powder Set 1 and keep aside.
2. Heat butter in a skillet and when butter has melted add dry red chili and mustard seeds. When mustard seeds start to pop add asafoetida, coriander leaves and curry leaves.
3. Fry for two minutes and then add 4 cups of water, salt, powdered Set 1 and turmeric.
4. Boil for 15 minutes on medium heat. Remove from heat and add lemon juice.
Preparation Time: 15 minutes
Cuisine: Indian
1/4 cup lemon juice
1 pinch turmeric
1/8 teaspoon mustard seeds
1 long dried red chili, broken into two
1 teaspoon butter
1 very small piece asafoetida
Salt, to taste
SET ONE
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
6 black peppercorns
Servings: 4
1. Powder Set 1 and keep aside.
2. Heat butter in a skillet and when butter has melted add dry red chili and mustard seeds. When mustard seeds start to pop add asafoetida, coriander leaves and curry leaves.
3. Fry for two minutes and then add 4 cups of water, salt, powdered Set 1 and turmeric.
4. Boil for 15 minutes on medium heat. Remove from heat and add lemon juice.
Preparation Time: 15 minutes
Cuisine: Indian
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