Spread the Joy!
Dal is one of the stable of the southindians , moreover it is a stable dish in my house…But usually my mum makes it in the same way,which is by boiling the dal and making a paste of coconut and some spices and adding it to the dal…She wont even forget to make a simple tempering too…
But when I am cooking, I personally want each of my food to be unique and different..Even from the Basic dal to the complicated Malabar paratha…
Oneday mum gave a fine Saturday lunch preparation to me,which she always does during weekends…She also told me to make dal and she told me her recipe to make like that…But I never liked to make that boring dal one more day..
So I went a ride to fridge and found some carrots lying around….Hey I got a IDEA…Lets make some carrot dal and I jumped into action…
Result is not bad,Very different and unique…Most important, it didn’t taste like that dal…
I actually served it with a Spicy Pepper Kulambu…I loved the combo of the spicyness along with the mildness of the dal…
So here you go for the recipe with step by step pictures…
Split Yellow Moong Dal / Pasi Paruppu – 1 cup
Carrot-2 large chopped
Salt to taste
Mustard seeds / Kaduku-1 tsp
Cumin seeds / Jeerakam-1 tsp
Asafoetida / Hing / Kaya podi- ¼ tsp
Curry leaves-1 spring
Soak dal for 30 mins and drain the water,this makes the dal a little delicate and cook fastly..
Now take dal,carrot,onion,tomato,green chilli in a kadai…Pour in 3 cups of water and bring that to boil.
Simmer this for 30 mins or until the dal is cooked through..
Season with salt and mix well..
Now make seasoning by heating ghee and crackling mustard seeds,cumin seeds,asafoetida and curry leaves..
Pour this over the dal and mix well..
Serve with rice or roti.
|Take all your ingrediants|
|Take dal, onion, carrot, green chilli, tomatoes in a kadai….|
|Pour in water…|
|Simmer and cook till the dal is cooked|
|season with salt…Please don’t add salt in the begining ,because it takes such a long time to cook…Don’t ask me the reason I don’t know..If anyone knows… let me know…|
|Now make tempering…Heat ghee|
|add in all tempering ingrediants…|
|pour it over the dal…|
|Best with rice and any subzi|