Recipe Source : DAKSHIN by Chandra Padmanabhan
Things You Need :
| Ingredients | Quantity |
|---|---|
| Toor Dal | 3 tablespoons |
| Green Chillies | 3 |
| Fresh Ginger | 1 inch finely chopped |
| Tomatoes | 4 large Chopped |
| Water | 2 1/2 cups |
| Turmeric | 1/2 tsp |
| Salt | to taste |
| Coriander Leaves | to garnish |
For Tempering:
| Ingredients | Quantity |
|---|---|
| Ghee/Oil | 2 tsps |
| Cumin Seeds | 1 tsp |
| Mustard Seeds | 1 tsp |
| Red Chilli | 1 halved |
| Ground Black Pepper | 1 tsp |
| Asafoetida Powder | 1/2 tsp |
| Curry Leaves | 1 sprig |
Method:
1. Rinse toor dal , soak it in hot water for 1/2 hour so that it will pressure cook easily. Discard the water add 1 cup of water and pressure cook up to 3 whistles.
2. Heat 2 tsps Oil/Ghee in a heavy sauce pan. Add mustard seeds , cumin seeds , halved red chilli, black pepper powder , asafoetida and curry leaves.
3.When the mustard seeds splutter , add slit green chillies, and chopped ginger and tomatoes. Now add 1 cup of water , salt to taste and ground turmeric.
4.Allow to simmer for 5 minutes. Then add undrained cooked dal and add remaining 1 1/2 cups of water.
5.Turn the heat to low and simmer for 10 minutes or until raw smell goes off .
6.Garnish with coriander leaves , serve with rice and chicken fry/ mutton fry /Omelette
4.Allow to simmer for 5 minutes. Then add undrained cooked dal and add remaining 1 1/2 cups of water.
5.Turn the heat to low and simmer for 10 minutes or until raw smell goes off .
6.Garnish with coriander leaves , serve with rice and chicken fry/ mutton fry /Omelette
