Parwal dal

                                                                  PARWAL DAL

INGREDIENTS

• Tuvar dal – ¾ cup
• Onion chopped – 1
• Tomato – 1
• Green chilli – 3 or as per taste
• Tender Parwal – 250 gms
• Turmeric pwdr – ¼ tsp
• Oil – ½ tbsp
• Mustard seeds – 1 tsp
• Curry leaves – few
• Freshly grated coconut – 3 tbsp
• Jeera – ½ tsp
• Coriander leaves for garnish
• Asafoetida – a generous pinch
• Salt as per taste

PREPARATION

1. Clean wash and soak the dal for 10 mins. Pressure cook the dal + onion + tomato + green chilli + turmeric pwdr + salt till mushy. Add water and blend it to a medium consistency.

2. Peel the Parwal and chop it . I chopped it into small pieces ,you can just chop each into 4 . If any hard seeds discard . Cook the parwal separately in water + salt + a pinch of turmeric pwdr.
3. Grind coconut + jeera into a coarse paste.

METHOD

Add the cooked parwal + coconut paste into the cooked dal and mix well adjust salt if required.

Add hot water to adjust the consistency of the dal if required .

Heat oil in a pan , add mustard seeds and allow it to crackle.

Add curry leaves + asafoetida and stir fry.

Add the cooked dal and mix well.

Simmer on low flame for a minute .

Off the flame and garnish with coriander leaves.

Serve with hot rice with any side dish.

NOTES

1. You can boil first and temper it in the end.
2. You can add sambar pwdr .
3. Shallots [ sambar onion] gives more flavour.
4. Use coconut oil while tempering.

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