Ingredients and Method to make Simply seasoned Dhal
1 cup split pigeon peas/ tur dhal/ arhar dhal/ tuvaram parappu
salt to taste
1 tsp sugar
1/4 tsp turmeric powder
Seasoning
2 tsp oil
3/4 tsp mustard seeds (rai/ kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)
3 Thai or Indian variety green chilies slit lengthwise (or to taste)
pinch of asafoetida (hing/ perungayam)
sprig of curry leaves (kadipatha/ karvapillai) (about 8 to 10 leaves)
3 tbsp finely cut cilantro (coriander leaves/ hara dhania/kothamalli) for garnish
Rinse dhal a few times and soak in 2 and 1/2 cups of water for 30 minutes to an hour. Pressure cook until soft, usually with my pressure cooker that is about 3 whistles and then I turn down the heat and allow it to stay on low heat for another 3 to 4 minutes before switching off heat. See notes if you want to cook this on the stove top. After the pressure subsides, remove dhal from cooker and mash thoroughly.
Add salt, sugar and turmeric powder to it and mix well. In a small pan heat oil, add mustard seeds and allow it to splutter. Add cumin seeds, when it sizzles, add green chilies. Stir a few times, then add asafoetida powder and curry leaves. Keep away a bit, as curry leaves can cause oil to splatter a tad bit. Remove and pour entire seasoning on the dhal mixture.
Add water as required to achieve required consistency and allow this mixture to simmer for a few minutes until all the flavors mingle. Garnish with cilantro and remove from heat.
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Serve hot with some plain steamed rice and a curry on the side. This time I served it with rice and this spring onion curry/ zunka. Sometimes I also make this with rice and this Maharashtrian style cabbage curry on the side. Or this dhal can be served with some phulkas/ Indian wheat flat breads too :)
Notes:
If you want to cook the dhal on the stove top. Soak for at least an hour, place in a heavy bottomed pan with water and simmer until soft. Add some more water if required and stir often to ensure evenly cooked lentils and to make sure the lentils do not stick to the bottom of the pan.
1 cup split pigeon peas/ tur dhal/ arhar dhal/ tuvaram parappu
salt to taste
1 tsp sugar
1/4 tsp turmeric powder
Seasoning
2 tsp oil
3/4 tsp mustard seeds (rai/ kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)
3 Thai or Indian variety green chilies slit lengthwise (or to taste)
pinch of asafoetida (hing/ perungayam)
sprig of curry leaves (kadipatha/ karvapillai) (about 8 to 10 leaves)
3 tbsp finely cut cilantro (coriander leaves/ hara dhania/kothamalli) for garnish
Rinse dhal a few times and soak in 2 and 1/2 cups of water for 30 minutes to an hour. Pressure cook until soft, usually with my pressure cooker that is about 3 whistles and then I turn down the heat and allow it to stay on low heat for another 3 to 4 minutes before switching off heat. See notes if you want to cook this on the stove top. After the pressure subsides, remove dhal from cooker and mash thoroughly.
Add salt, sugar and turmeric powder to it and mix well. In a small pan heat oil, add mustard seeds and allow it to splutter. Add cumin seeds, when it sizzles, add green chilies. Stir a few times, then add asafoetida powder and curry leaves. Keep away a bit, as curry leaves can cause oil to splatter a tad bit. Remove and pour entire seasoning on the dhal mixture.
Add water as required to achieve required consistency and allow this mixture to simmer for a few minutes until all the flavors mingle. Garnish with cilantro and remove from heat.
The copyright of this content belongs to Veginspirations.com
Serve hot with some plain steamed rice and a curry on the side. This time I served it with rice and this spring onion curry/ zunka. Sometimes I also make this with rice and this Maharashtrian style cabbage curry on the side. Or this dhal can be served with some phulkas/ Indian wheat flat breads too :)
Notes:
If you want to cook the dhal on the stove top. Soak for at least an hour, place in a heavy bottomed pan with water and simmer until soft. Add some more water if required and stir often to ensure evenly cooked lentils and to make sure the lentils do not stick to the bottom of the pan.
