Peeli dal

PEELI DAL

peeli dal recipe

INGREDIENTS

  • Skinless yellow moong dal – ½ cup
  • Ghee – 2 or 3 tbsp or as required
  • Turmeric – ¼ tsp
  • Whole red chilli chopped – 2
  • Curry leaves – few
  • Jeera – 1 tsp
  • Garlic crushed – 1 tbsp
  • Fried crispy onion for garnish
  • Salt to taste

PREPARATION

Clean ,wash ,rinse and soak the dal for 20 mins or more.

METHOD

Take a pan with the soaked dal and 2 cup of water on medium flame .

Once it starts frothing / bubbles appear ,use a strainer and discard the froth .Allow it to cook .

Once it is half done add 2 tbsp of ghee and mix well. [add more water if required ]

Add turmeric + salt .

Cover and cook till it is completely cooked. [ adjust with hot water  ,if it is very thick ]

Off the flame .

Heat 1 tbsp in another small pan for tempering .

Add jeera and let it crackle.

Add garlic and fry till brown .[don’t burn ]

Add red chilli + curry leaves + coriander leaves and fry for few seconds.

Pour the tempering into the dal.

Garnish the dal with fried onions .

Serve hot with steamed basmati rice .

VARIATIONS   The Parsi’s keep it plain they just temper with ghee jeera and asafoetida and serve it with plain rice and a spicy non veg side dish .

NOTE

  1. It should be of semi thick pouring consistency not very thick or thin.
  2. Ghee adds flavour to the dal as we are not adding more ingredients ,adjust accordingly .
  3. To add colour ,add red chilli pwdr while tempering .

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