From the lush coastal region of Andhra comes this simple yet delicious dal recipe. Bordered by the Bay of Bengal, Andhra's cuisine is known for it's bold and spicy flavors. Tomatoes add an extra tang as well as gorgeous color to this dish. Quick to make, this recipe is a one pot meal as the tempering of the spices is done first, then the dal is added. No separate tadka or pan is required.
2) In pressure cooker or medium stock pot heat oil and fry onions with one teaspoon salt until translucent. Add ginger and garlic and fry for 2 minutes. Add mustard seeds, cumin seeds, and curry leaves (if using) and fry for 1 minute.
3) Add ground masala paste and chopped green chilis to fried onion mixture. Fry until most of liquid has left mixture and oil separates out, stirring often (this is a technique called "bhuna" in DesiDom, also known as "stir frying" in other cultures.) We want to get the onions and tomatoes to caramelize a bit, so the mixture should darken a little too.
|Classical dancers from Andhra performing in the style of Kuchipudi.|