1 cup split moong dal - rinsed
1 tsp salt
oil
Secret Ingredient - Hold this thought while making this dish
"I sparkle with the fragrance of spirituality, refreshing all who come into my presence."
1. Add two cups of water to dal, cover with plastic wrap and let sit at least 4 hours.
2. Take some of the water and a lot of the dal and blend into a fine paste. Repeat with the rest of the dal, then add salt.
3. Add 1/4 tsp. oil (for each dosa) to frying pan and on high to med high heat, take a paper towel and spread the oil evenly.
4. Take a ladle full of batter, pour into center of pan and spread the batter with bottom of ladle in a counter clockwise motion. After 1-2 minutes flip it over. You will know it is done when it is easy to flip. Cook other side until done.
Tomato Chutney
Ingredients
1/4 cup cashew
1 tbsp. grated fresh ginger
5 Roma tomatoes chopped or a 14 oz. can
5 stalks of curry leaves
6-7 green chili's (optional)
2 dried red chili's (optional)
1 tsp. cumin seeds
1/2 tsp. turmeric
2 tsp. oil
1. On medium high heat, add 2 tsp. of oil and saute' cashews and ginger for 1 minute. Add tomatoes, 4 stalks of curry leaves, and green chili's. Cook about 10 min until tomato is translucent.
2. Add mixture to blender with 1/4 cup water and 1/2 tsp. of salt. Blend until fine. Transfer to bowl and let stand.
3. For tempering, add 2 tsp. oil in small sauce pan on high heat. Add cumin seeds, one curry leaf stalk, red chili's cut in 1 inch pieces. Saute' 1 minute. Turn off heat add 1/2 tsp. turmeric and stir. Mix thoroughly into tomato chutney and serve with dosa.