Ram's Quick Dal
Yields: map[Count:3]
Preparation time: map[Count:10]
Cooking time: map[Count:15]
Ingredients
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¼ cup split pigeon pea (toor dal)½ cup tomato, chopped1 tbsp oil1 green chilli, finely chopped4 sprigs coriander leaves, finely chopped5 curry leaves, shredded¼ tsp asafoetida¼ tsp turmeric powder¼ tsp Kashmiri red chilli powder⅛ tsp coriander powder⅛ tsp cumin powderSalt
Directions
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Wash the pigeon pea and pour it into a cooker.Add the turmeric powder, chilli powder, the coriander powder and cumin powder into it.Add sufficient water and close the lid. Pressure cook until the lentils are fully cooked.Meanwhile, take a pan, pour the oil into it.Add the cumin seeds and let them sizzle.Add the green chillies and let them scald.Add the shredded curry leaves to it.When they turn fragrant, add the tomatoes and some salt.Once the tomatoes start to sizzle, add the asafoetida and stir it in.Fry until the tomatoes are mushy. Lower the flame.Once the pressure settles in the cooker, open it and beat the cooked lentils until coarse.Pour the lentil mixture into the tomatoes mixture, and mix well.Pour some water if needed, to make the consistency semi-liquid.Increase the flame to medium and mix the contents, bring them to a boil.Add the coriander leaves and mix them in.Once some of the water evaporates and you get the right consistency, turn off the stove.
Category: Main course
Cuisine: Indian
inspired from Ram Iyer