SPICY DAL (KAARAM PAPPU)
>> Thursday, June 25, 2009 –
Dosa,
idli,
kaaram pappu,
Kootu/Pachadi or Dhal varieties,
lentils,
side dish for dosa and idli,
side dish for rice,
spicy dhal,
toor dha,
traditional dhal
Preparation of this dal is very much different from other dal preparation. This can be made spicy according to your spice level. This can be served with rice, regular dosa, uttappam. I particularly love this and make as a side dish with curd dosa and also with rice. It is one of our family favourite recipe( my grandmom recipe).
Ingredients :
Toor dal - 3/4 cup
For Tadka :
Ghee - 1/2 tbsp
Mustard - 1 tsp
Curry leaves few
Coriander for garnishing
Turmeric powder - 1 tsp
.jpg)
Spice paste :
Coriander seeds - 2 tsp
Cummin seeds - 1 tsp
Red chilli - 4
Garlic - 3 pods
Pepper - 1/4 tsp
Shallots - 3
Coconut - 2 tbsp scrapped
Asafoetida - 1/4 tsp
oil and salt
Method :
1. Pressure cook dal 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 dal, ground paste. Add little water and check for salt.
6. Let it cook for 5 minutes. Temper the dal with Ghee, 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.
Ingredients :
Toor dal - 3/4 cup
For Tadka :
Ghee - 1/2 tbsp
Mustard - 1 tsp
Curry leaves few
Coriander for garnishing
Turmeric powder - 1 tsp
Spice paste :
Coriander seeds - 2 tsp
Cummin seeds - 1 tsp
Red chilli - 4
Garlic - 3 pods
Pepper - 1/4 tsp
Shallots - 3
Coconut - 2 tbsp scrapped
Asafoetida - 1/4 tsp
oil and salt
Method :
1. Pressure cook dal 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 dal, ground paste. Add little water and check for salt.
6. Let it cook for 5 minutes. Temper the dal with Ghee, 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.
