A meal without Dal is unimaginable in India. Rice, rotis, Phulkas and some of the other rice items are invariably accompanied by a Dal. Posting a dal common in the Konkani households.
- 250gms Toor dal/Split Pigeon peas
- 5 green chillies slit
- 1 dry red chilly broken
- 3 sprigs curry leaves
Wash and pressure cook the dal to four whistles. Churn it and add the slit green chillies, hing and salt. Boil well. Heat 2 tbsps ghee. Add a tsp of mustard and after it splutters add the broken red chilly and a pinch of hing powder to it. Add the curry leaves. Toss and drop into the boiling dal. Switch off and allow the flavours to infuse for a few minutes before serving.
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