SPICY DHAL (KAARAM PAPPU)

Preparation of this dhal is somewhat different from other dhals. This can be made spicy according to our spice level. This can be served with rice, Normal dosa, uttappam and I particularly use to make with curd dosa and rice. But goes with all others too. It is one of our family favourite one. The spice paste which I used to make this dhal is used to make two other dishes which I will post it soon.


Ingredients :

Toor dhal - 3/4 cup

For Tadka :

Ghee - 1/2 tbsp
Mustard - 1 tsp
Curry leaves few
Coriander for garnishing
Turmeric powder - 1 tsp




Spice paste :

Coriander seeds - 2 tsp
Cummin seeds - 1 tsp
Red chilli - 4
Garlic - 3 pods
Pepper - 1/4 tsp
Shallots - 3
Coconut - 2 tbsp scrapped
Asafoetida - 1/4 tsp
oil and salt

Method :

1. Pressure cook dhal with tsp of oil and turmeric powder.
2. Heat a tsp of oil in a frying pan fry all the spices one by one until they turn slight brown.
3. Then fry the shallots and garlic until light brown add the coconut saute and switch of the gas.
4. Grind it to fine paste adding water.
5. In a vessel add the cooked dhal, ground paste. Add little water and check for salt.
6. Let it cook for 5 minutes.  Temper the dhal with Ghee, mustard and curry leaves.
7. Garnish with coriander leaves. Ready to serve with rice or dosas.



Note:

1. Coconut is optional adding little will give good taste.