Ingredients
- 1 tbsp chana dal (split Bengal gram)
- 2 tsp black pepper
- 2 tsp cumin seeds (jeera)
- 3-4 dry red chilies (adjust based on heat level, more if using milder varieties like Byadige or Kashmiri)
- Tamarind (small lemon-sized ball, soaked in 1 cup water)
- A pinch of asafoetida (hing)
- Salt to taste
- A few curry leaves
- A small piece of jaggery (adjust to taste)
- 1 tsp tur dal (pigeon pea)
- Oil for frying
For seasoning:
- 1 tsp mustard seeds
- A few curry leaves
- 1 tsp oil
Instructions
Prepare the spice mix:
- Heat a small amount of oil in a pan and fry the chana dal, black pepper, cumin seeds, and dry red chilies until fragrant. Take care not to burn the spices.
- Let the mixture cool, then grind it into a fine powder.
Prepare tamarind water:
- Squeeze and extract the pulp from the soaked tamarind, then add more water to make about 3 cups of tamarind water.
Cook the tamarind mixture:
- In a pot, add the tamarind water and 1 tsp of tur dal. Bring it to a boil and let it simmer until the raw smell of tamarind is gone.
Add the ground spice mix:
- Once the tamarind water has boiled, add the ground spice powder, curry leaves, and jaggery. Adjust salt to taste.
- Let the mixture boil for a few more minutes to combine all the flavors.
Seasoning:
- In a small pan, heat 1 tsp oil, add mustard seeds, and let them splutter. Add curry leaves and a pinch of hing.
- Pour this seasoning over the Godu Saar.
Serve:
- Stir well and serve hot with rice or as a warm soup.
Enjoy the balanced flavors of sweet, tangy, and spicy in this traditional Godu Saar!
