INGREDIENTS
3 SUNGOLD KIWIFRUIT, CHOPPED
1 CUP SUNGOLD KIWIFRUIT PULP
2 TBSP TUR DAL SPLIT
1 CUP COOKING WATER FROM TUR DAL
1 MEDIUM TOMATO, CHOPPED
2-3 CLOVES GARLIC, CHOPPED
½ TSP CUMIN SEEDS
2 TSP BLACK PEPPER
10-12 CURRY LEAVES
2 TBSP CORIANDER LEAVES, CHOPPED
1 CUP SUNGOLD KIWIFRUIT PULP
2 TBSP TUR DAL SPLIT
1 CUP COOKING WATER FROM TUR DAL
1 MEDIUM TOMATO, CHOPPED
2-3 CLOVES GARLIC, CHOPPED
½ TSP CUMIN SEEDS
2 TSP BLACK PEPPER
10-12 CURRY LEAVES
2 TBSP CORIANDER LEAVES, CHOPPED
METHOD
- Combine the garlic, cumin seeds and black pepper in a blender and blend to a smooth paste.
- Keep aside.
- In a pan, combine chopped tomato, boiled tur dal water, the spice paste, curry leaves and salt.
- Put on the gas and bring it boil. Lower flame to medium and boil for 10 minutes.
- Add Sungold Kiwifruit pulp and chopped Sungold Kiwifruit and bring it boil.
- Remove from heat and transfer to a serving bowl.
- Garnish with chopped fresh coriander leaves and serve hot.
PRO TIP
A serrated peeler works best for peeling kiwifruit.
