Simple Tur Dal Tadka | Pappu South Indian Style

Tur Dal & tomatoes tempered with Indian tadka

My idea of comfort food? That which takes me less time, I say less than half an hour to prepare & that which leaves me & my stomach (at times waistline too;)) happy. This is one of that kind for me. When I am very hungry or very lazy I can make this, rasam & a simple stir fry & enjoy the meal contentedly :) Usually I would have dal with rice as the first course & then dal+rasam with rice as my second course ! That's the kinda combination that makes me go gaga about :) So let's see how this simple tadka a.k.a pappu can be made.

Recipe Source: Ma

I Took: 30 minutes

Serves: 2 persons

I Used:

Tur Dal	-	½ cup
Tomato	-	1 no - medium sized
Tamarind	-	A bluberry sized
Garlic	-	3 cloves
Green Chilly	-	2 no
Turmeric powder	-	½ tsp
Salt	-	As Needed

To Temper:

Mustard - ½ tsp Urad Dal - 2 tsp Red Chilly - 2-3 no Asafoetida - ½ tsp Curry leaf - A sprig Oil - 1 tbsp

The Way:

1. Soak tur dal in water for 20-30 minutes
2. In a pressure cooker add the tur dal, diced tomato, tamarind, crushed garlic, slited green chilly, turmeric powder & salt. Add enough water & pressure cook for 3-4 whistles or until the dal is done
3. Mash the cooked dal well
4. Heat oil in a pan. Splutter mustard. Add the remaining ingredients under 'To Temper' & fry well. Take care not to burn 
5. Add the tempering to the mashed dal & mix well

Serve with rotis or steamed rice

Cheers,

Chitz

Dosha/Dosa Podi | Idly/Idli Podi

Ground lentils with red chilly & pepper corns

It's been almost two weeks since the 'podi' I got from India has been over. I have to tell you it's been a great relief for me not to make side dishes for morning breakfasts during weekdays. Primary thing is I wake up just in nick of time and I will be racking my brain for ideas. And I don't get any !!! So when this podi got over, I was at a loss. So that's when I got the recipe from my Mil and decided to make it. So here's a side dish with a punch for your busy weekday mornings. You can make this over a weekend and store it over for over two months, if it lasts that long ;)

Recipe Source : Mil

I took : 20 minutes

I Used:

Urd Dal	-	1 cup
Channa Dal	-	½ cup
Red Chilly	-	15-20 nos
Pepper Corns	-	2 tsp
Curry leaves	-	10 sprigs
Asafoetida	-	¼ tsp
Salt	-	As needed

The Way:

Dry roast all the ingredients separately and allow them to cool. Coarse grind them together and yo-ho !! Dosha podi is ready to be served with oil for steaming idlys or doshas :-)

Cheers,

Chitz