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