December 13, 2005

Green-gram dal curried sauce

We eat one dal (pulses) dish almost every day. Here is an earthy dal preparation using green-gram dal and brinjals. You may also choose any other vegetables that you may have handy, viz., cabbage, french beans, ridge gourd, snake gourd, potatoes, etc., with this recipe.



Green-gram dal curried sauce recipe

Ingredients:
Green-gram dal – 2 cups
Vegetable – 2 cups, cut into small pieces (anyone of these – brinjal, cabbage, french beans, ridge gourd, snake gourd, potatoes, etc.); we used brinjal at this time
Onions – 3, medium size, finely chopped
Garlic – 3-4 beads, finely sliced/chopped
Green chillies – 3, medium size, medium hot, slit at the stalk’s end half way
Turmeric powder – 1/4 teaspoon
Coconut – 2 tablespoon, fresh scrapings
Tamarind extract – 1 tablespoon (optional – you may omit tamarind if you prefer a bland taste, also you may wish to add finely tomatoes instead)
Oil – 1+1 teaspoons
Ghee – 2 teaspoons
Salt – 1 teaspoon
Mustard seeds – ¼ seeds
Dried red chillies – 2, broken into halves
Curry leaves – a sprig, fresh

Method: Heat a fry pan and pour in 2 teaspoons of ghee. When the ghee is hot, add the green-gram dal and fry it in low heat to a light brown color. Remove the dal from heat and add it to 3 cupsful of boiling water in a vessel along with the turmeric powder, one teaspoon oil, onion, garlic, and green chillies. Cover and cook over moderate heat. When the dal is three-fourths boiled, add the vegetables and salt. When the vegebables are tender, add the tamarind extract. Cook for another 10-15 minutes or until the raw taste of tamarind disappears and the sauce is of required thick consistency. Remove from heat and keep it aside. Heat a frying pan and pour in the remaining one teaspoon of oil. When the oil is smoking hot, add in the following order, mustard seeds to splutter, dried red chillies, and the curry leaves. When the curry leaves are fried crisp, pour a spoonful of sauce over it and return it all to the sauce. Remove from the fire and stir in the coconut scrapings. Serve hot or cold as preferred.

PS Chef notes: Green-gram dal has a cooling effect on the body system. It is suitable for eating with rice or chappaties for lunch during the hot long summer days. Enjoy!

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8 Comments:

Blogger mg said...

Ooops! sorry... vkn. I don't know what i've based my assumption on... lol.

Please forgive me...

One question, what is brinjal? is is aubergine? cos i can see aubergine on this i think, i like aubergine.

12/13/2005  
Blogger vkn said...

Yes Mae, you are right here. Brinjals are aubergine or eggplants, used one is of dark purple in color.

12/13/2005  
Blogger Teacher or Student said...

This looks just fantastic. I love tamarind flavor.

12/14/2005  
Blogger vkn said...

Wow - if you ask me if I am a teacher or a student, I would definitely answer as "always a student" though have been an educator for almost 17 years now :-) Cute nick! We like it.

We welcome to My Dhaba for being our guest of the day.

12/14/2005  
Anonymous Lera said...

Vkn, your blog looks very colourful with a new layout!

12/14/2005  
Blogger vkn said...

So finally it looks ok :-) We have been doing few exercises playing with colors in the last 2 days. Thanks Lera.

12/14/2005  
Blogger Priya Bhaskaran said...

did u use the green moong dal or yellow moong dal VKN

12/16/2005  
Blogger vkn said...

Priya - yes, the dehusked splitted yellow moong dal.

12/16/2005  

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