The other day one of my clients asked for the most definitive dal recipe. It made me think for a while to see if there was any dal variety that could be considered "definitive" - of course not.
The very first paruppu I was accustomed to is the basic "Upporuppu" which translates to simply salty dal. That's probably the simplest of all - pressure cook dal with lots of water throw in some garlic and salt. That would be it. If you see some seasoning you are lucky. This variety is usually the staple first course in all south indian wedding lunches. I wonder if there would be any single soul who would complain if that was not served. Oh well...
For a long long time I never used to consume dal as it is until I was exposed to the Andhra style by my friend Ravi (yes Mr Mandalika that's you if you get to read this). He calls it the Dal Jeera Thadka.
Here's what goes in:
1) Toor Dal
2) Turmeric powder
3) Garlic (Smashed)
4) Cumin seeds
5) Dried red chillies
6) Mustard seeds
7) Onions (Diced)
8) Tomatoes (Diced)
9) Salt
10) Coriander leaves (Cilantro)
The method
1) Pressure cook the dal with a pinch of turmeric and a few drops of cooking oil (any kind would do). There should be enough water so that it doesn't get dried up. The amount of dal of course is upto the quantity you need. One cup of dal would do for 1 serving.
2) In a shallow pan, heat up the oil and sautee the mustard seeds, cumin seeds and the dried chillies.
3) Add some smashed up garlic to the mix and sautee for about 30 seconds.
4) Add the onions and sautee until translucent. Add another pinch or 2 of turmeric.
5) Add the tomatoes and sautee until the tomato is soft but not completely broken down.
6) Add the pressure cooked dal and pour some water. Preferrably the dal water remaining in the pressure cooker. The amount of water is completely up to your preference. (If you are cooking for a south indian wedding lunch - probably a litre of water for a cup of dal. If not add just as much as you need)
7) Bring the contents to a boil. Taste and add salt as required.
8) Garnish with the coriander leaves.
Drop in a cinnamon stick as you sautee the onions and tomatoes. It gives a different kick.
Happy Cooking
C
The very first paruppu I was accustomed to is the basic "Upporuppu" which translates to simply salty dal. That's probably the simplest of all - pressure cook dal with lots of water throw in some garlic and salt. That would be it. If you see some seasoning you are lucky. This variety is usually the staple first course in all south indian wedding lunches. I wonder if there would be any single soul who would complain if that was not served. Oh well...
For a long long time I never used to consume dal as it is until I was exposed to the Andhra style by my friend Ravi (yes Mr Mandalika that's you if you get to read this). He calls it the Dal Jeera Thadka.
Here's what goes in:
1) Toor Dal
2) Turmeric powder
3) Garlic (Smashed)
4) Cumin seeds
5) Dried red chillies
6) Mustard seeds
7) Onions (Diced)
8) Tomatoes (Diced)
9) Salt
10) Coriander leaves (Cilantro)
The method
1) Pressure cook the dal with a pinch of turmeric and a few drops of cooking oil (any kind would do). There should be enough water so that it doesn't get dried up. The amount of dal of course is upto the quantity you need. One cup of dal would do for 1 serving.
2) In a shallow pan, heat up the oil and sautee the mustard seeds, cumin seeds and the dried chillies.
3) Add some smashed up garlic to the mix and sautee for about 30 seconds.
4) Add the onions and sautee until translucent. Add another pinch or 2 of turmeric.
5) Add the tomatoes and sautee until the tomato is soft but not completely broken down.
6) Add the pressure cooked dal and pour some water. Preferrably the dal water remaining in the pressure cooker. The amount of water is completely up to your preference. (If you are cooking for a south indian wedding lunch - probably a litre of water for a cup of dal. If not add just as much as you need)
7) Bring the contents to a boil. Taste and add salt as required.
8) Garnish with the coriander leaves.
Drop in a cinnamon stick as you sautee the onions and tomatoes. It gives a different kick.
Happy Cooking
C
There is nothing Andhra abt it..its the basic Dal recipe or may be more North Indian stype..as u had onion/tomatoes..
ReplyDeleteThe moment I put dry red chillies it becomes Andhra style. Please confirm with ur hubby. :-)
ReplyDelete