Thursday, January 28, 2010
Ambaadichi daal aka Gongura Pappu
salt to taste
For the tadka/seasoning:
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp of Asafoetida/hing
3 red chilies
Take the dal, turmeric and the leaves in a pressure cooker. Add green chillies, onion and garlic. Cook until 3 whistles . Once done , remove from heat and keep aside.
I use garlic while cooking dal and the leaves because it gets mashed with dal and becomes very difficult to pick it out. My DH & Kids don't like the garlic seen in dals or any curries except for Kaara Kuzhambu. But I really love the flavor of curshed garlic in the tadka, this is done at my mom's place.
Add salt, chili powder and let the dal simmer for atleast 5 minutes and remove from heat. Serve hot with rice and a dollop of ghee.