This is an absolutely simple homemade and an everyday kind of dal (lentil) preparation. No restaurant style at all. It has some South Indian flavour in the form of tadka (tempering) and is devoid of any onion, ginger or garlic.
You can also add some sambar powder to the end product for a more intense flavour. I like to relish it with hot steamed rice, a dash of lime and some roasted papad as accompaniment. So check out the step by step pictorial recipe to prepare this South Indian fusion lentil recipe.
- 1/2 cup masoor dal (red lentils), soaked for 30 minutes
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- pinch of fenugreek seeds
- 1/2 tsp. cumin seeds
- 1 dried red chili, broken
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- 2 green chilies, broken
- 1/2 tsp. turmeric powder
- salt to taste
- 2 tbsp. coriander leaves, chopped
- 1 tsp. ghee
Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. Whisk well and Keep aside.
Heat oil in a pan and temper with red chili, mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter.
Add the curry leaves, green chilies, asafoetida and turmeric powder. Sauté for a few seconds. Then add the boiled dal and salt to taste.
Mix well and simmer on a low flame for 2-3 minutes. When done, add coriander leaves and ghee and give it a stir. Serve hot with either rice or chapattis.
Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles.
Whisk well and Keep aside.
Heat oil & temper with red chili, mustard seeds, cumin seeds &
fenugreek seeds. Allow it to splutter.
Add curry leaves, green chilies, asafoetida & turmeric powder. Sauté
for a few seconds.
Add the boiled dal & salt to taste. Mix well & simmer for 2-3 minutes.
When done, add coriander leaves & ghee.
Serve hot with either rice or chapattis.
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