Last Updated on January 2, 2018
This is the dal which we make atleast thrice a week. I don't know how i missed it to post here. I have posted a basic southindian dal recipe here, but this one the staple dish in our home. Amma makes it most of the day and this gets it place on several occasions.
This dal is meant to be on the thicker side. And traditionally we mix this with a plateful of cooked hot rice, drizzled with a tsp of desi ghee and crack a fried papadum and mix the whole thing together. Then form them into small dumplings and enjoy it. This is even given to toddlers and kids relish it so much.
Preparation Time: 5 mins
Cooking Time : 10 mins + 15 mins for cooking dal
Serves - 4 to 5
Toor Dal / Tuvaram Paruppu - 1 cup
Turmeric Powder / Manjal Podi - 1 tsp
Asafoetida / Hing / Kaya Podi - ¼ tsp
Salt to taste
Coconut - ½ cup
Dry Red Chilli - 2
Garlic - 2 cloves
Cumin Seeds / Jeerakam - 1 tsp
Ghee or Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Curry leaves - 1 spring
Take dal in a pressure cooker. Cover it with 2 cups of water. Pressure Cook dal for 3 whistle. Switch off the flame and let the steam go all by itself. Open the pressure cooker and mash the dal well.
Take the grinding ingredients in a blender and make into a puree.
Pour the dal in a kadai. Add ½ cup of water to dilute it.
Add in asafoetida, salt, ground masala and turmeric powder. Mix well. Let this come to a boil.
Simmer for couple of mins.
Now make tempering by heating oil and crackling in mustard and curry leaves. Pour this over the dal and mix well.
Serve with rice.
|Dal is cooked..|
|Take grinding ingredients in a blender|
|Make into a puree|
|Take dal in a kadai|
|Dilute it with some water|
|Pour in the coconut masala|
|Add in turmeric|
|Bring this to a boil|
|Simmer for couple of mins|
|Transfer to a bowl|
|Heat oil or ghee|
|Add in mustard seeds|
|Throw in curry leaves|
|Let it sizzle|
|Pour over the dal|