Red Masoor Dal (Bengali dal Hyderabadi Style)

 

This is my mom's recipe and my hubby got addicted to this style of dal. Actually, he wants it every weekend and I get bored of eating it every weekend.This is a very simple recipe and only needs onions and tomatoes.

Red Masoor Dal - 1 cup 

Turmeric - according to taste

Onion - 1/4 sliced finely

Tomato - 2 sliced finely

Green chilly - 3/ 4  (slit in half)

Briyani leaf - 2

Caraway seeds(Shahi jeera) - 1/4 tspn

Cinnamon stick (Patta )  - 1/4 stick 

Clove(Lavang)  - 3 / 4 

Cilantaro / Coriander  - as needed.

Ginger galric paste - 1/2 tspn

Garam Masala - 1/8 tspn 

Chilli Powder - 1/4 tspn ( add according to u r taste )

Oil / Ghee - 2tbsp

1. Cook the dal with a little tumeric in a pressure cooker or a stock pot.

2. Heat oil / Ghee in a small vessel. Add the briyani leaf, shahi jeera, Patta, lavang and let it fry for a minute .

3. Add the green chillies and onions , fry them till brown and then add ginger garlic paste. Add the tomatoes and fry till the oil/ ghee separates.

4. Add the chilli powder and salt .

5. Add the dal,a little water and garam masala and boil it till it reaches the desired consistency.

6. Add the chopped coriander.

Yellow split peas in a tamarind gravy (PappuCharu)

 

In a previous post I had mentioned that I  hate to eat the same thing for more than one meal , this is one exception to that rule. If you take a poll among gults I am sure this will come as one of their favorite dishes.

Actually in this we do not use any special powder like we do in sambhar and it can be made with an array of vegetables or just plain , whichever way, it always tastes good.Today I used brinjal which is my favorite vegetable.The quantity i am giving here is sufficient for 2 people for 1 meal.

 

Toor/Tuvar dal -1/4 cup

Tamarind - a small lemon sized ball(soaked in water for at least 30 to 45 min )

Tomato - 1 (chopped)

Brinjal - 4 ( slice each longitudinally  into 6 pieces)

Green Chilli - 2 (split in half)

Garlic - 2(crushed coarsely)

Curry leaves - 5 

Coriander - 1/8 of a bunch (chopped finely)

Onions - 1/4  (sliced finely)

Red Chilli powder - to taste 

Coriander Powder - 1/4 tsp 

Jeera Powder - 1/8 tsp

Mustard Seeds - 1 tsp

Jeera seeds - 1 tsp

Red Chilly - 2 

Oil - 2 tbsp

1. Soak the Dal for 30 min and cook it with a little tumeric in a pressure cooker and keep it aside . The Dal should be mushy .

2.In another vessel , put 2 tablespoons of oil and let it reach its heating point .Now add the crushed garlic. Once it is brown , add the mustard seeds , jeera seeds, Red Chillies, Curry leaves and onions .

3. Fry till the onions are cooked , add brinjal and tomatoes.Fry for  a min and then add Chilli powder, jeera powder , salt and coriander powder.

4. Add the Tamarind water plus another cup of water to the veggies. Let it come to a boil.

5. Now transfer the contents of this to the pressure cooker and let it cook in the cooker for one to two whistles.

6. After The cooker cools down , open the cooker , taste the pappucharu and adjust the spices and salt and add coriander leaves and boil for a few minutes more.

Note: To make it more tasty , just before switching off you can add a tspn of ghee in it and mix.

If you think pappu charu is very sour and it also has sufficient spice to it then u can add a small piece of jaggery to balance out the taste.