Ingredients (Serves 5 – 7)
1. Toor dal or masoor dal – 1 cup
Tomato – 1 small, chopped
Onion – 1/2 cup, sliced or chopped
Green chilies – 2, slit
Turmeric powder – 1/2 tsp
Oil – 1 tsp
Water – 1.5 – 2 cups or as required
2. Hot water – As required
3. Salt – To taste
To grind
4. Grated coconut – 1/2 cup
Cumin seeds – 1/4 tsp
Shallots – 2 or 2 small garlic cloves
For tadka
5. Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
Shallots – 2 – 3, thinly sliced
Curry leaves – A few
Method
1. Grind grated coconut adding cumin seeds and shallots to a fine paste.
2. Cook all the ingredients numbered 1 in a pressure cooker for 1 – 2 whistles. Open the cooker after 15 minutes. Add hot water and bring to a boil. Add ground coconut paste and cook for a few minutes. It should have a medium thick consistency. Switch off.
3. Heat coconut oil in a small kadai. Splutter mustard seeds and fry dried red chilies and shallots until golden. Pour this over the curry. Keep covered for 15 minutes. Serve with ghee rice and any spicy curry.
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