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.
1 C pigeon peas/toor dal, cleaned & rinsed well
2 TBS cooking oil
1 tsp salt
1/2 C onions, diced finely
2 tsp garlic/lahsun paste
2 tsp ginger/adrak paste
1/2 tsp mustard/rai seeds
1/2 tsp cumin/jeera seeds
2 green chilis/hari mirch, chopped
10 -12 curry leaves
Grind for masala:
1 & 1/2 C tomatoes, choppped roughly
1 tsp Kashmiri mirch (or 1/2c tsp paprika plus 1/2 tsp cayenne)
1/4 tsp turmeric'haldi
1 tsp salt
Here's what to do:
1) Grind ingredients listed under masala to smooth paste. Set aside.
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.
4) Add cleaned and rinsed pigeon peas to fried masala mixture in pot. Add 4 C water. If using pressure cooker, seal and allow to steam for 5-6 whistles or until pigeons peas are to desired tenderness. If using stock pot allow to simmer for 1 to 2 hours or until pigeons peas are to desired tenderness. If your dal is too thin keep simmering uncovered until it is to preferred thickness. If your dal is too thick just add water until it is to your desired consistency. Remove from heat, salt to taste and serve.
If your don't have curry leaves try stirring in a handful of chopped cilantro leaves after pigeon peas have cooked, it won't be the same but it will give some of the same brightness to the flavor.
|Classical dancers from Andhra performing in the style of Kuchipudi.|