I have tried earlier dals with urad dal but along with a combination of toor dal and masoor dal,but never tried them alone. For a change, i tried this tomato and urad dal combo last week and i simply spiced it with sun dried buttermilk chillies. Last year, when we went to India, i asked my MIL to prepare some sun dried buttermilk chillies aka mor milagai for me to carry over here, she was kind enough and prepared specially for me a packet of these homemade sun dried chillies. Just love to spice my tempered curd with this sun dried chillies but never tried them to spice a dal,keeping this on my mind while making this tomato and urad dal i used those sun dried chillies in tempering for spicing the dal.
This dal was simply awesome, its was delicious,mildly spicy definitely a comforting food. We had this dal with rice and papads for our lunch. You can also serve this thick dal with rotis or idlis and dosas.Since am doing this week's blogging marathon with sun dried products as theme, this fingerlicking dal with sun dried buttermilk chillies suits prefectly.Do check out the other marathoners running this 17th edition of blogging marathon here. Sending to my own event CWS-Black Gram guest hosted by Shri.
1/4cup Urad dal (split and deskinned)
3nos Tomatoes (juicy and ripen)
1no Onion (chopped)
1tsp Mustard seeds+Cumin seeds
1/4tsp Asafoetida powder
15nos Mor milagai/Sun dried buttermilk chillies (broken as two pieces)
Few curry leaves
1tsp Lemon juice
Salt
Wash the urad dal and take in a pressure cooker along with chopped tomatoes add 2cups of water and cook them upto 3 whistles, keep aside and let the steam get released.
Mash them slightly with a spoon and add enough salt to the dal.
Now heat enough oil in a pan, let crack the mustard seeds, cumin seeds,broken chillies,curry leaves and asafoetida powder.
Add the chopped to the tempered spices and saute until the onions turns transculent, add this tempered spices and onions to the cooked tomato dal. Bring to boil and put off the stove immediately.
Finally add the lemon juice and give a stir.
Serve with rice and papads.
This dal was simply awesome, its was delicious,mildly spicy definitely a comforting food. We had this dal with rice and papads for our lunch. You can also serve this thick dal with rotis or idlis and dosas.Since am doing this week's blogging marathon with sun dried products as theme, this fingerlicking dal with sun dried buttermilk chillies suits prefectly.Do check out the other marathoners running this 17th edition of blogging marathon here. Sending to my own event CWS-Black Gram guest hosted by Shri.
1/4cup Urad dal (split and deskinned)
3nos Tomatoes (juicy and ripen)
1no Onion (chopped)
1tsp Mustard seeds+Cumin seeds
1/4tsp Asafoetida powder
15nos Mor milagai/Sun dried buttermilk chillies (broken as two pieces)
Few curry leaves
1tsp Lemon juice
Salt
Wash the urad dal and take in a pressure cooker along with chopped tomatoes add 2cups of water and cook them upto 3 whistles, keep aside and let the steam get released.
Mash them slightly with a spoon and add enough salt to the dal.
Now heat enough oil in a pan, let crack the mustard seeds, cumin seeds,broken chillies,curry leaves and asafoetida powder.
Add the chopped to the tempered spices and saute until the onions turns transculent, add this tempered spices and onions to the cooked tomato dal. Bring to boil and put off the stove immediately.
Finally add the lemon juice and give a stir.
Serve with rice and papads.
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