Simple Dal with Shallots, Ginger and Tomatoes For Idlis

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This simple dal with shallots, ginger and tomatoes, is what I call the soul mate for idlis. I know idlis are officially married to sambars and no doubt they make a handsome pair. But according to me their divine, spiritual and natural love totally lies in this dal ;).

I got this recipe from my sister Sophie, who I think tried to imitate something that my God Mother auntie M used to make and ended up with something  completely different but divinely delicious. And like I said before, if you have to do justice either to this dal or to the idlis you HAVE to get these two together. 

Ingredients

1 cup tuvar dal/ lentils (pigeon pea)
1 8-10 shallots each cut into half
1 cup tuvar dal/ lentils (pigeon pea)
4 plump and ripe tomatoes chopped
1 tsp coriander powder
1/2 tsp black mustard seeds
1tbsp finely cut ginger julienne style
1/2 tsp turmeric
5- 6 curry leaves
1/4 tsp tamarind paste or 1 marble sized ball of pitted tamarind soaked in warm water and pulp extracted (optional)
4- 5 green chilies silt into half
2 tbsp chopped cilantro (an absolute must)
2 tbsp oil/clarified butter /ghee
salt to taste

Directions

  • Pressure cook dal with turmeric, tamarind and half of the shallots with sufficient water.
  • Heat  oil add mustard and curry leaves.
  • When the mustard pops, add a spoonful of finely sliced ginger, sauté for 2 mins.
  • Add green chilies and remaining shallots and curry leaves.
  • Add coriander powder, chopped tomatoes and sauté until the tomatoes are cooked and form a mush.
  • Add this to the cooked dhal and let it boil.
  • Garnish with with cilantro.
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