On Sunday, I made this very traditional Rajasthani dish: kaatha dal chawal-maandiya, literally translated, Thick Lentils and rice with this spicy tangy tamarind, rice starch Soup.
The Mandiya is lovely as a spicy soup or in a more traditional combination, as we had it, with the rice and the lentils- which makes a filling and very delicious meal. We normally mix 1/3rd thick dal and 2/3rd rice, with a generous helping of ghee and dip each spoonful in a bowl of the mandiya.
Ingredients for the mandiya
1 tbsp - ghee
2 - red whole chilli or according to your taste
2 pieces - bayleaf
a generous pinch of asafoetida, (hing)
2 pieces of green cardamom
2 pieces of clove
1 cinnamon stick
1/4 tsp - mustard seeds
1/8tsp - cumin seeds
6-8 pieces of curry leaves
1/8 tsp - turmeric powder
1/4 tsp - red chilli powder, more or less
50 grams - tamarind soaked in 3/4 cup of warm water
450 ml - rice starch water (maand)
1 cup - water
2 tbsp - thick cooked lentils/daal (I used split pigeon peas/toor daal)
salt to taste
2 tsp - sugar
- Mash the soaked tamarind. Sieve the extract and use 1/2 cup for this recipe. (if kept in the fridge, tamarind pulp stays good for 4-5 days)
- Heat 1 tbsp of ghee in a pot, add the mustard seeds, cumin seeds, red whole chili, asafoetida / hing, cardamom, cloves, cinnamon stick and let the seeds crackle. Add the curry leaves, turmeric powder and chilli powder, and cook for a few seconds. Add the tamarind extract and cook for a minute, stirring continuously.
- Add the rice starch water, lentil water or normal water, 2 tbsp of the cooked thick lentils and salt to taste. Cook for 7-8 minutes, stirring occasionally. Lastly add the sugar and cook again for a couple of minutes. Serve piping hot.