This is yet another traditional North Kanara preparation which uses whole dried red chillies and garlic to flavour the Dal. Served hot over rice with a dollop of Ghee, it is usually accompanied by Potato Tallasani and freshly fried Papad. This is again a recipe shared by my friend Sadhana Kiran.
1 cup/ 200 gms Toovar Dal/ Split pigeon peas
4 dry red chillies each broken into two
A large pinch of turmeric
1 tsp Ghee
For the tempering:
1 tbsp Ghee
10 cloves of garlic
Wash and pressure cook the Dal along with the broken red chillies, salt, ghee and turmeric powder to four whistles. Allow the pressure to release naturally. Churn the Dal well. Add water to adjust consistency and keep boiling it on a gentle flame till the seasoning is ready. Normally the Dal in the South of India is of pouring consistency as it is served over rice. Heat Ghee in a pan. Drop in the crushed garlic and roast to a rich brown. Season the Dal and allow it to simmer for a couple of minutes till the flavours are infused. Serve with a wedge of lemon and a teaspoon of Ghee.
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