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Do you love dal tadka? I love dal tadka with a simple jeera rice. This is another favourite dal but never showed up in blog till now because as I always say, this is quite simple to put together, and so I never thought of writing it down, and the most common ones made at home never shows up here as I always postpone making video or taking pictures as there is always a next time. However, this time I made up my mind to save this up in the blog and make a video as well. This dal is quite simple but tastes really delicious. I already have a Kerala style churakka parippu curry with the same ingredients but in the authentic Kerala style, check that out too. Don't miss adding the tsp of ghee at the end, as it adds immense flavour. All love this dal at home with all - steamed rice, jeera rice and rotis. Check this out !!
Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
moong dal (cherupayar parippu) 1/3 cup
lauki (bottle gourd/ churakka) 3 cups
turmeric powder 1/2 tsp
hot chilli powder 1/2 tsp
green chilli 1+1
tomato (nadan) 1
ginger-garlic paste 2 tsp
cumin seeds 1/2 tsp
salt to taste
coriander leaves 2 tbsp
ghee 1 tsp
oil 2 tbsp
Watch on YouTube-
Method
- Wash the dal and keep aside. Wash the lauki, peel and then wash again (select tender lauki or bottle gourd). If you get the mature lauki, then scoop out the seedsnad discard. If tender ones, use along with tender seeds. Cut in big size cubes or it will get mashed and overcooked.
- Heat a cooker and add cumin seeds.Let it sizzle, add in the ginge-garlic paste. Saute a minute and add the chopped tomatoes.
- Slide in the cubed lauki thereafter and saute another minute. Add the spice powders on low flame and salt.
- Add the washed moong dal and pour 1-1.5 cups water. Add in one green chilli vertical slit.
- Close the cooker and cook for 3 whistles on high flame. Switch off the flame and wait till pressure is released.
- Once pressure is released, open the cooker. Check salt and water, adjust if required and bring to a boil for 3-4 minutes or until the dal looks mashed and the dal thickened.
- Switch off the flame, garnish with the left out gren chilli, corainder leaves and a tsp of ghee.
- Leave covered for 15 minutes and serve warm. Enjoy with chapathis or rice.
NOTES
* Adjust the dal consistency as per needs. If serving as a dry sabzi, then reduce the water to 1/2 cup.
* You can use chana dal or toor dal instead of moong but I personally love moong dal.
* The green chilies along with chili powder adds necessary spice, alter if you like it very spicy.
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