I like lentils/Dal/Pappu as bland as possible.
I dislike any thing that dominated the
flavor of Dal and make it weird.
And for me these are a threat – Tamarind
(tops the chart), mustard seeds, red chillies.
When I was a kid/unmarried ( J ) : Whenever my mom prepared this typical southy style dal – it was
time for me to have my food at neighbors. By God’s grace – since my childhood I
always had Sindhis/Jains/Gujjus as our neighbors. It was never really hard on
me to consume “tamarind-infused” dal. I used to have peeeka watery dal at
Sindhis – simply bland coriander dal at jains and “sweet n sour”-watery dal at
Gujjus. And I loved them that way. I literally drink dal. Its really
post-marriage the trouble began. My husband is a big fan of Tamarind. And ; I
had to change my aversion for tamarind
to a “neutral –peaceversion” L .
Ever since we moved into a new place – as
the kitchen is not yet totally set and there were limited resources available –
I’ve been making “tomato-pappu”, “palakura-pappu” and the likes with eww
tamarind( I don’t even like to touch it) , mustard, red chillies. But now; I
reached a saturation poin – a “break-even-point”. I’ve declared to myself and
the house – that its my day & my dal. YAY!!!
Eager to find palak /some green leafy veg –
I’ve opened the refrigerator. I’ve found this “Kaddhu” in the basket. I
recollected – the way I used to savour this plain – bland dal back
“pre-marriage” days. One roti and 3-4 bowls of dal – while my siblings stare at
me (like an “alien”)
Ingredients:
1. Moong Dal/Pesara Pappu – 1
Cup
2. Water – 5 Cups
3. Oil – 2 Tbsp
4. Ghee – 2 Tbsp
5. Jeera – 2 Tbsp
6. Green Chillies – Slit – 2
7. Garlic Pods-Crushed/Minced : 5
8. Onion – Medium Size – Sliced : 1
9. Turmeric – ½ Tsp
10. Tomato – Medium Size – Cut into cubes – ½
11. Kaddhu/Sorakaaya/Anyapakaaya – 200 Gms
12. Salt as per taste
13. Red Chilly Powder – 1 Tsp
14. Coriander Powder – 1 Tbsp
2. Water – 5 Cups
3. Oil – 2 Tbsp
4. Ghee – 2 Tbsp
5. Jeera – 2 Tbsp
6. Green Chillies – Slit – 2
7. Garlic Pods-Crushed/Minced : 5
8. Onion – Medium Size – Sliced : 1
9. Turmeric – ½ Tsp
10. Tomato – Medium Size – Cut into cubes – ½
11. Kaddhu/Sorakaaya/Anyapakaaya – 200 Gms
12. Salt as per taste
13. Red Chilly Powder – 1 Tsp
14. Coriander Powder – 1 Tbsp
PPreparation Method:
- In a cooker pan – add ghee + oil.
- When this fatty liquid is hot enough – add jeera, minced garlic, green chillies.
- After 30 seconds ; add onions.
- Let onions turn translucent/pink – haldi, kaddhu cubes, tomatoes, dal, salt, chilly powder.
- Mix well.
- Add water – cover and let it whistle for 3-5 times.
- When the pressure is out and it is safe enough to open –
- Check for consistency
- Taste to adjust seasoning
- Add more water if you want it to be soupy/liquidy – bring to a boil
- Add coriander powder , finely chopped cilantro – mix well .
Simply love the bottle gourd flavor in this dal.
I had it with steamed rice n lemon pickle. Was “AWESOME” !!!