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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