DAL'S, KADI'S AND RASAM
These are usually served with Rice and Chapatti's as an accompaniment's. Rice and Dal or Dal and Roti as it is known is good comfort food in India it is eaten and relished by the rich and poor, this forms a good Indian diet also. Called Lentil under the Pulses category with dried kidney beans, butter beans, peas, soya beans, horse gram etc.these are rich in Proteins, high on fibre, low fat and easily digestible. It can be cooked in different flavours and textures.
Now, Dal can be cooked in many ways in India and the popular one is the Dal Makhani, in every Punjabi Dhaba(Restaurant)one can definitely find a Dal item be it the favouriteMakhani,Dal Maha di,Dal Maharani, or Dal Amritsar ( these are not mere names but each has it's own taste and flavour) Try this simple Dal that I make and call it "TUVARAM PARUPPU MASIAL".........
TUVARAM PARUPPU MASIAL
Tu var Dal 1 cup
Onion 2 tbsp (finely chopped)
Ginger 1 tsp (finely chopped(
Green Chilly 1 nos (finely chopped)
Tomato 1 nos (finely chopped)
Garlic 5 cloves (finely chopped)
Curry leaf 1 sprig
Mustard 1/2 tsp seeds
Turmeric 1/2 tsp
Chilly powder 1/2 tsp
Coriander powder 1/2 tsp
Jeera seeds 1/2 tsp
Mango powder 1/2 tsp
Fenugreek seeds 1/2 tsp
Asofedia 1/2 tsp
Oil 2 tbsp
Salt to taste & Lemon juice
Coriander 1 tbsp finely chopped for garnish.
-Wash the Dal and pressure cook it with 3 cups of water, ensure it is not mashed or over cooked.
-Heat oil in a kadai and add the mustard when it crackles add the other seeds, Asofedia and saute well, then add the onions,ginger, garlic and green chilly and when cooked add the powders turmeric and mix well on high heat do not burn, now add the chopped tomatoes and mix well.
-Now pour in the Dal and simmer on slow fire till the required consistency(thick).
-Remove drizzle half a teaspoon of lime mix well, garnish with the chopped coriander and serve in a bowl.