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SOUTH INDIAN DAL CURRY

 SOUTH INDIAN DAL CURRY

 SOUTH INDIAN DAL CURRY

INGREDIENTS

  • Tuvar dal – ½ cup
  • Onion chopped – 1
  • Tomato chopped – 1
  • Asafoetida / hing – a generous pinch
  • Garlic – 2
  • Green chilli – 3 or as per taste
  • Turmeric pwdr – ½ tsp
  • Freshly grated coconut – ¼ cup
  • Tamarind extract – 1 tbsp [ soak tiny marble size tamarind in little hot water and extract the juice ]
  • Jeera – 1 tsp
  • Oil – ½ tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves –few
  • Shallots /pearl onion – few finely chopped for tempering [ you can use regular onion also -2 tbsp ]
  • Coriander leaves for garnish
  • Salt to taste

PREPARATION

  1. Wash and soak the dal for 15 – 20 mins.
  2. Grind coconut + jeera into a coarse paste by adding water .
  3. Extract tamarind juice.

METHOD

Take the soaked dal + enough water + onion+ tomato + brinjal + green chilli + asafeotioda  + garlic + turmeric pwdr  in a cooker and pressure cook upto 3 whistles .[ you can also cook it in a open pan ]

Once the pressure releases open it and mash the dal with a masher or blender.

Now add the coconut paste + tamarind extract + 2 or 3 cup of water [depending on the consistency you want ]

Mix well .

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

Add finely chopped shallots + curry leaves and fry till golden brown .

Add the dal and mix well.

Allow it to boil.

Once it starts boiling lower the flame and simmer for 5 miutes .

Garnish with finely chopped coriander leaves .

Switch of the flame .

Serve with rice + any veg side dish or non veg side dish .

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NOTES

  1. This gravy has to be watery .
  2. Goes well for non veg side dish.
  3. You can add the coriander leaves with curry leaves while tempering ,it adds more flavour.
  4. While tempering you can use coconut oil .
  5. Brinjal is optional but gives a texture to the gravy .
  6. Y not add fennel seeds while tempering .
  7. Always while adding water to the gravy ,use hot water

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