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Thursday, January 27, 2011

Whole Thoor Dhal Lentil Gravy

As lentils are healthy, I wanted to give it a try.While trying to figure out some recipe I remembered my mom used to make a nice dish with these lentils. But I didn’t have enough time to call my mom and ask for the recipe so I gave it a try and it really turned out well.

Whole Thoor dhal – 1/2 cup
Cinnamon- 1 inch piece
Cloves – 2
Onions- 1/4 of an onion
Chili powder- 1/2 tsp.
Coriander powder –2 tsp.
Salt to taste
Oil- 2 tbsp.

To grind:
Oil – 2 tbsp.
Onion –1 (medium)
Tomatoes -1 big
Ginger - 1 inch piece
Garlic - 1 pod
Fennel seeds – 1/2 tsp.
Shredded Coconut – 2 tsp.

Soak the thoor dhal for at least 4 hours and pressure cook the lentil. Heat the kadai (sauce pan) and add oil. When it is hot, add the fennel seeds. When the color changes add onions and fry until the onion color becomes somewhat transparent. Then add the ginger and garlic and fry for a while. Now add the tomatoes and fry for few minutes. Allow the mixture to cool and grind into fine paste. Meanwhile heat the kadai and add oil. When it is hot add the cumin seeds, when color changes add onions, and fry until it turns golden brown.  Then add the grinded paste and fry well until oil separates from the paste. Then add the cooked thoor dhal lentil  along with the water and add all the powders  and salt and allow it to boil well. When the raw smell of the powders have disappeared and oil separates switch of the stove. Garnish with coriander leaves and serve hot with parathas, chapatti, naan or pulao.

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