A traditional and authentic GSB Konkani style recipe made from Toor Dal. This is a special recipe for the Gowda Saraswat Brahmin community in the South Konkan and North Canara region. Not many ingredients to add, but it serves the purpose and makes an ideal side dish.
Preparation time: 10 minutes
Cooking time: 10 minutes
For pressure cooking:
1/2 cup rinsed Toor Dal;
2 Slit Green Chilies;
1 tsp. Oil;
1½ cup water.
1/2 tsp. Salt;
1/4 tsp. Hing (Asafetida);
1/2 cup Water.
3 tsp. coconut oil;
1 tsp. mustard;
Curry leaves - few;
2 broken dried red chili;
2 tbsp. finely chopped coriander.
How to cook?
First, in a pressure cooker, take ½ cup of toor dal, 2 green chili and 1tsp. of oil.
Add 11/2 cup of water and pressure cook for 5 whistles. Then, whisk the dal to a smooth consistency.
Then add ½ tsp. of Salt, ¼ tsp. Hing and ½ cup of Water.
Mix well and bring to a boil to a soupy consistency.
Further in a small kadai heat 3 tsp. of coconut oil and 1 tsp. of mustard. Let it sputter. Add a few curry leaves, 2 dried red chilies.
Pour the tempering over the dal and also add 2 tbsp. of coriander. Mix it well.
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