Thursday, 15 May 2014

Simple Toor Dhal (துவரம் பருப்பு கடைசல்)

Simple and easy method to make dhal that goes well with rice, roti and chappati! 

Ingredients: (Serves four)

Toor dhal – 1 tumbler or 200ml measure
Green chillies – 2 to 3, chopped (adjust to taste)
Ginger – ½ inch piece, grated
Salt – to taste
Oil – 1 teaspoon
Turmeric powder – ½ teaspoon
Jaggery – ½ teaspoon (optional)
Mustard seeds – 1 teaspoon
Jeera – 1 teaspoon
Ghee – 1 teaspoon
Asafoetida – a pinch
Curry leaves – a few
Coriander leaves – chopped, 1 tablespoon 

Simple Toor Dhal (துவரம் பருப்பு கடைசல்)
Method: Wash and pressure cook toor dhal with 2½ tumblers (500ml) of water for 6-7 minutes (6-7 whistles). Heat oil in a kadai and add mustard seeds. When they start to sputter, add jeera and saute for a few seconds. Now add little water, to which add turmeric powder, cut chillies, ginger and asafoetida. Let it boil for a minute. Mash the dhal very well with a ladle or hand blender and add it to the mixture. Add salt, jaggery and mix well. Once the dhal starts to boil reduce the heat and allow it to simmer for two minutes. Switch off the fire. Add ghee and garnish with curry leaves and coriander leaves. Serve hot with rice and poriyal or pickle. 

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