August 11, 2015

Traditional dal for Rice (Getti Paruppu)


This dal is the traditional and authentic dal recipe of southern part of Tamilnadu. We  begin our meals with hot steaming rice mixed with boiled dal and topped with ghee. Nothing could equalise this taste . This dal is served as side dish for Rasam and Vathakuzhambu rice also here...




Pre time: 05 mins
Cooking time: 15 mins
Serves: 2


Ingredients to make Traditional dal for Rice:


Thur dal (Split pigeon peas) 3 tb spoons
Turmeric powder a pinch
Salt to taste
Red chilli powder 1/4 tea spoon


For sauteing:


Mustard seeds  1/2 tea spoon
Green chillies chopped 1 tea spoon
Curry leaves
Hing powder (Asafoetida) 1/4 tea spoon
Oil 2 tea spoons


For grinding:

Coconut pieces 3 or grated coconut 1 tb spoon
Cumin seeds 1 tea spoon
Shallots (Baby onions) 3



How to make Traditional dal for Rice?


Add 2 cups of water to dal and pressure cook to 3 whistles. It should be soft and boiled but not creamy or mushy.
Then heat a pan with oil and add the items given under the sauteing. Once the mustard seeds splutter add the boiled thurdal with some water and add salt and red chilli powder.
While the dal is boiling grind the items given for grinding in a mixer coarsely without water.














Add the stuff to the boiling dal and mix well. After a minute switch off the stove.
The dal is ready to serve now.


Note:
If you are making this for kids instead of chopping the green chillies, add them to the grinding stuff. Instead of oil use ghee for sauteing.




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