Dhal curry is the easiest one to prepare on busy days. I love to have this at anytime of a day with appalam or vadagam. Generally people will prepare dhal using Toor dhal only. I just added a tbsp of moong dhal and bengal gram to make this dhal curry. This can go well with roti and plain rice.
- Toor dhal - 1/2 cup
- Moong dhal - 1 tbsp
- Bengal gram - 1 tbsp
- Onion - 1 (small)
- Tomato - 1 (small)
- Hing - 1/8 tsp
- Turmeric powder - 1/4 tsp
- Garlic - 2 cloves
- Cumin seeds - 1/2 tsp
- Oil - 1 tsp (to temper)
- Ghee - 1 tsp (optional)
- Mustard seeds - Few to temper
- Curry leaves - Few to temper
- Salt - 1/2 tsp
- Coriander leaves - Few to garnish
- Kasoori methi - 1/2 tsp (dried)
- Cut onion, tomato and garlic and keep aside
- Bring together the dhals and rinse twice and keep aside.
- In a pressure cooker, add oil and let it be hot.
- Add mustard seeds and curry leaves to sputter.
- Add Onion and fry till onions become transparent.
- Add tomato and saute a little.
- Add Dhal to this and give a quick stir.
- Now add 2 cups of water and add turmeric powder, cumin seeds, hing and garlic.
- Close the lid of the pressure cooker and cook for 3 whistles.
- Let the cooker leave the pressure completely and open the lid of the pressure cooker.
- Add ghee and use paruppu mathu or a laddle to mash the dhal well.
- Garnish with coriander leaves and methi leaves.
My 2 cents
- you can use toor dhal alone. I just experienced a good taste when i combined these dhals together in dhal tadka.
- Adding methi leaves give a great aroma and also that tastes like the dhal that we have at hotels.