Like most of the Indian recipes, this is very adaptable and are cooked in different ways, with different lentils and different spices depending on the region where it is cooked and definitely on the mood of the chef! I usually make the normal South Indian Dal curry with coconut and seasoning . Most often I use Toor dal (Thuvara parippu) for all our recipes. But for this dish I think Moong dal (Cherupayar parippu) is the best option. The cooking style is also different from our normal kerala ones and so are the ingredients. so if you want a different dal recipe which will taste good with rice and chappathy , try this one out and am sure you will like it. It is healthy too.
Serves 4
INGREDIENTS:
- Moong dal (Cherupayar parippu) - 1/4 cup
- Spinach/Palak - 1 cup- finely chopped
- Turmeric powder- 1/2 tablespoon
- Red chilly powder- 1/4 tablespoon
- Salt as needed
- 1/2 inch piece ginger- finely grated/chopped finely- 1 teaspoon
- 2 green chillies- finely chopped
- 1 medium sized onion- thinly sliced lengthwise
- Yogurt/well beaten curd- 1/4 cup
- Cream -1/4 cup or little lesser ( Optional) I didnt add it.
How to prepare:
Step1 : Dry roast the washed and drained moong dal till it leaves a nice aroma.
Step2: Boil 2 cups water in a pressure cooker and add roasted moong dal , chopped spinach , salt, turmeric powder,chilly powder, ginger and green chilly. Cook for one whistle.
Step3: Heat one tablespoon oil in a kadai and add the sliced onions .saute till it turns transparent and light brown. Add it to the moong dal mix. Cook till the gravy thickens. When the dal is cooked and gravy is done , reduce the flame and add the beaten yogurt or curd and cook for another 5 minutes. Switch off the flame.
Step4: Garnish with cream and serve hot with chappathy or basmati rice.
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