Satari special: Ghuta
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| Ghuta |
Satara is a place in state of Maharashtra in India.
Split urad dal with or without skin - 1 cup
Chana Daal - 1/4 cup
(Pressure cook both together with some salt)
Tempering:
Garlic cloves - 5-6 numbers
Green chilies - 7-8 numbers (this curry is on spicier side)
Cumin seeds (jeera) - 1 tablespoons
(crush Garlic, Green chilies, Cumin seeds in Mortar and Pestle)
Asafoetida - 1 pinch
Fresh crushed/ grated Coconut - 1 tablespoons
Turmeric powder - 1 pinch
Coriander leaves - 1/4 bunch
Salt - to taste
Oil - 1 tablespoons
Preparation:
1. Pressure cook Urad daal and Chana daal with salt to taste for 4-5 whistle, it should not be too mushy.
2. In mortar and pestle (preferably) crush green chilies, garlic and cumin.
3. In a pot add cooked daal and water to adjust the consistency (should be little on watery side), bring to boil. Add turmeric, crushed coconut and salt if needed.
4. For tempering - traditionally there is a stone bowl used for tempering called 'thickri'. (will update with photo soon)
add oil in a small pot/kadai, once hot add the mixer of garlic, chili and cumin once little brown add asafoetida then add to the boiling daal. Turn off the stove flame and close.
Let it absorb the flavors from tempering for couple of minutes. Garnish with coriander.
Serve hot with rice.
Note: Thickri- traditionally this thickri is made red hot on open flame, once hot hold in a big ladle put the crushed garlic, cumin and chilies and then oil and asafoetida. Drop the thickri stone in the curry and close the lid.
