This hot and very spicy dal dish is prepared with lots of green chillies and toor dal.This dish is very famous in some parts of Rayalaseema areas.It is almost a traditional type of dish.As the people in those areas are accustomed to very spicy food ,naturally this is a favourite dish for them .
Ingredients:
Toor dal – 150 Gms,
Green chilli – 9 to 10,cut into 3 to 4 pieces,
Salt,
Tomato – 2, medium,cut into 4 pieces,
Brinjal – 1, medium,cut into 4 pieces,
Dhania powder – 1 Tablesp,
Jeera powder – 1 / 2 Tsp,
Haldi – 2 pinches,
Onion – 1,small ,sliced fine,
Methi – 2 pinches,
Sambar powder – 1 Tsp,
Mustard seeds – 1 /2 Tsp,
Peeled garlic cloves – 5 to 6,
Curry leaves – a small bunch,
Oil – 2 Tablesp,
Tamarind paste – 1 Tablesp,
Red chilli – 2,broken into bits,
Chopped coriander leaves – 1 Tablesp,
Method:
1).Wash dal and keep it in pressure cooker ( 3 litres cooker ) along with 3/4 litre water.
2).Add brinjal,tomato,chillies and methi seeds.Add dhania powder,haldi,jeera powder and sambar powder.Stir once and pressure cook for 3 whistles.
3).After steam escapes remove the lid and mash the whole dal content into a course pulp.
4).Add tamarind paste and salt.Mix well and keep it aside.
5).Prepare tadka with mustard seeds ,garlic,onion,red chilli and curry leaves.
6).Pour the mashed dal into tadka pan and keep it on fire for 2 more minutes .Sprinkle chopped coriander leaves.
7).Serve this Rayalaseema famous dal preparation with hot plain rice (with a tsp of ghee )/ Ragi sangati / Jonna Rotte /chapathi /poori upma.
Tips:
a).After removing the cooker from fire, you can collect the upper turbid liquid (over the cooked dal) and preserve it to prepare yummy and tangy rasam out of it.
b).Instead of sambar powder I use my secret ingredient pappu masala to it.I will upload the preparation of the same soon.
c).You can add small quantity of your favourite greens to cooker along with dal if you desire.But you have to increase the no. Of chillies.
d).This dal is prepared traditionally in an earthenware utensil.( this results in more tastier dal ).