SPICY DHAL (KAARAM PAPPU)

Preparation of this dhal is somewhat different from other dhals. This can be made spicy according to our spice level. This can be served with rice, Normal dosa, uttappam and I particularly use to make with curd dosa and rice. But goes with all others too. It is one of our family favourite one. The spice paste which I used to make this dhal is used to make two other dishes which I will post it soon.


Ingredients :

Toor dhal - 1/4 cup
Mustard - 1 tsp
Curry leaves few
Coriander for garnishing
Turmeric powder - 1 tsp



Spice paste :

Coriander seeds - 1/2 tbsp
Cummin seeds - 1/4 tbsp
Red chilli -3 or according to ur taste
Pepper corns - 1/4 tsp
Garlic - 3 pods
Shallots - 5
Coconut - 1 tbsp scrapped
oil and salt

Method :

1. Pressure cook dhal with tsp of oil and turmeric powder.
2. Heat a tsp of oil in a frying pan fry all the spices one by one until they turn slight brown.
3. Then fry the shallots and garlic until light brown add the coconut saute and switch of the gas.
4. Grind it to fine paste adding water.
5. In a vessel add the cooked dha, ground paste. Add little water and check for salt.
6. Let it cook for 5 minutes then season with mustard and curry leaves.
7. Garnish with coriander leaves. Ready to serve with rice or dosas.



Note:

1. Coconut is optional adding little will give good taste.