I have talked endlessly about my mixed parentage and to some extent about dali saar too. Growing up in Madras, we had different cuisines arrive at the dinner table or in the lunch box. The variety did not include global foods the way it does today (Chinese, Thai, Lebanese, etc), but we had quite a spread.
On a typical day, we'd see the sambar-rasam routine or the dali saar-masla randeyi routine. For some reason, I formed a strong bond with rasam and discovered a love for dali saar. Sambar (which S loves) and I are civil and even friendly at times, but the love affair really hasn't taken off.
Dal is an integral part of konkani cuisine and appears on the table in several forms, the most popular ones being dali saar and dali toy. The preparation is pretty much the same and the former is a little more liquidy than the latter. Given my fixation on rasam, it is anyone's guess which version I love.
This is one dish that comes to the rescue on many weeknights.
1/2 cup Toor Dal
1 tsp Green Chilli Paste
1 tsp Ginger Paste
Salt to taste
A pinch of Turmeric Powder (optional)
For the tempering:
1 tsp Oil or Ghee
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
1 Red Chilli or 1 tsp Chilli Flakes
Pressure cook the toor dal with the chilli and ginger pastes (and turmeric, if using) and 1 1/2 cups of water. Alternatively, you can cook the dal with a couple of slit green chillies and a 1" piece of chopped ginger.
When cooked, beat the dal well and add another cup of water. Add the salt and bring the mixture to a boil.
In a small kadhai, heat the oil or ghee, add the mustard seeds and asafoetida, and when the mustard splutters, add the red chilli and curry leaves. Add this to the dal mixture.
Serve hot with rice and a kosumbari or crisps on a busy day or make an elaborate meal with sheet (rice), dali saar or dali toy (dal), upkari (steamed vegetable) or talasani (fried or roasted vegetable), masla randeyi (coconut gravy item), kosumbari (salad) and dhayi (curd) or taak (buttermilk) and phodiyo when you have the time.
This is off to dear Asha for the RCI Karnataka event.
28 comments:
Hi,
I make rasam everyday.Thanks for sharing your version of dal rasam recipe.
@Menu: Anytime... though, let me warn you that this isn't a rasam... just a watery dal :-)
You must have lost count of your number of entries for RCI :D
Oh Sunita, its OK if I do... as long as Asha doesn't :-) what say??
Not a chance of missing any of your recipes girl.If I do, send me a letter bomb!!:D
Dali Saar looks yum! Konkani recipes are so delicious.After I do the round up,I will have to start cooking one by one!:))
Thanks Raaga.
@Ashakka: I know you won't miss out any one... need any help with the round up?
Wow... I'd love to have you try out my recipes :-)
I too love rasam! I feel turmeric should be used for colour and health!
I have asked asha to start a new blog for RCI to accomodate our recipes!!:))I am sending only 5 and lakshmi 3!!
@Latha: Well... this isn't exactly rasam :-) just a watery dal :-)
Ashakka will have to start a blog for RCI... true true... Ashakka are you listening??
Nice recipe Raaga. Viji
Raaga, I was wondering that why your dal is not yellow like mine, but seeing your ingredients made me sigh of relief, I thought u used curd in this to get that pale yellow color. Sometimes its so delightful to eat with those natural colour of dal...truly you are blessed with so many cultural feasts....
As Asha said the list of recipe to make from your blog keep on increasing...nice konkani recipes. I simply love the coconut flavor in most of them...
@Viji: Thanks :-)
@Padma: I forget very often to add turmeric to my dal... but since I put turmeric into just about everything else, I don't mind :-)
I hope you try some stuff :)
This will be a big hit at my home for sure. I make aMoong Dal with mustard-curry leaves tadka and everyone loves that
I have some frozen dal in my freezer so I'll make this today. I normally make it a little differently but will try it your way.
I love rasam too:-)
My relationship with sambar is exactly the same as yours, very civil... but rasam and I don't see eye-to-eye :)... Since this is not rasam, but daal, I think I'd love it... It looks very refreshing... Lucky you are only making veg dishes, otherwise I'd have ran out of choices for RCI and would've had to come after one of your recipes ;)
HI Raaga, toor daal is amazing, can serve in so many ways. Thanks for sharing your recipe.
Thats quite a different version of the dal....loved the capsicum phodiyo...you have cooked up so many different varieties for RCI...:)
Great recipe Raaga I love the pics. :)
Belle saaru as we call it is one of the very comforting dish :) nice entry raaga!
Raaga, this is almost Daali toy except that we do not cook ginger while boiling the daal. Wonderful entry though!
Raaga dear, I love dali saar, man this is a life saver after a long day of work, easy to cook and yummy to eat. Nice entry
Yeah :) it's no mystery which one you love :)
you should post more amchi gele recipes, raaga. they looks so refreshing and unique.
@Sandeepa: Most things that we make have a mustard curry leaves tadka. And there's hing too... so when Amma says, "Usual phanna (tempering)" I know it is karbevu sasam hing (curry leaves, mustard and asafoetida)!!
@TBC: I hope you tried it and I hope even more that you liked it :-)
@Sig: Event or no event, I only cook vegetarian food. You should meet my neighbour... she can drink as much rasam as I can make... maybe you'll convert... who knows :-)
@Bhawna: Welcome :-) Anytime :-)
@Priyanka: Glad you liked them... I'm posting just everyday food :-)
@Jeena: Simple everyday food :-)
@Roopa: Truly comforting.
@Red: Yeah :-)
@Sreelu: It is a life saver... ready quickly and comforting to eat.
@Cynthia: I'm an open book :-)
@Bee: I just posted the next one for you :-)
Very educational! I want to learn more about all those dishes you mentioned!!! Post away dear singing chef!
Your mixed background is SO cool.
Kanch
Wow!what an interesting dal recipe..When i saw the pic i thought it was kadhi, but read on and figured i should try this variation :-)
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