I love this recipe and I make this couple of times a week. I call it my fill it – shut it – forget it dal since I load the cooker with the ingredients and I am pretty much done with it.No need to saute the onions till they are transparent or fry the tomatoes till they are mushy.Pretty neat, eh?
The recipe outlined is a very Mangalorean way of making it (I think..). There are certain variations to it within my family – my mom adds a touch of ginger to it and my dodda used tamarind instead of tomatoes.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving size: 1/6 of a recipe (3.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
PER SERVING: 223.52 calories; Calories from Fat: 29.67; Total Fat: 3.34g; Saturated Fat: 0.57g; Cholesterol:0mg; Sodium:197.6mg; Potassium:130.47mg; Total Carbs:29.25mg; Fiber:1.58g; Sugar:1.73g; Protein:18.66g
1 tablespoon oil
1 teaspoon mustard seed
1 sprig curry leaves ( kadipatta)
a pinch of asafoetida (hing)
2 garlic cloves, chopped
1/2 cup onion peeled and chopped
1/2 cup tomatoes, diced
2 green chili peppers, chopped
1/2 teaspoon turmeric powder
salt to taste
1.5 cups toor dal / tuvar dal
3 tablespoon cilantro sprigs for garnish
- Heat a tablespoon of oil in a pressure cooker. To it add mustard seeds and as they begin to sputter add curry leaves,asafoetida and garlic.
- After 10 seconds or so add cut tomatoes,onions,green chillies,turmeric powder and salt. Fry it for a min. [ Note : It doesn’t need to be fried well like other dishes and a little saute and you are done]
- Wash the dal well and add it to the cooker and add 2 cups of water.
- Close cooker and wait till the vent goes off 4 times [ Note: Every cooker works differently and mine takes that long to get the dal nicely cooked]
- Shut the gas off and allow to cool naturally.
- Open cooker and mix well and then garnish it with coriander leaves.