dhal for dosa/chapathi/roti

Ingredients:

Split Yellow Moong Dal / Pasi paruppu – 1 cup
Onion – 1 chopped
Tomato – 2 chopped
Potato – 1 large peeled and cubed
Green Chilli – 1
Tamarind – 1 tblspn
Salt to taste
Jaggery – 1 tblspn
Coriander leaves for garnishing

For Roasting & Grinding:
Channa dal / Kadala Paruppu– 1 tblspn
Coriander powder / Malli podi – 2 tblspn
Dry red Chilli – 3
Fenugreek Seeds / Methi / Vendayam – 1 tsp

For Tempering:
Oil- 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam -1 tsp
Curry leaves – 1 spring

Method:

Wash dal in water and soak it for 15 mins. Add it to the pressure cooker along with onion, tomato, potato and green chilli. Pressure cook it for 3 whistles and simmer for 5 mins. Let the pressure go all by itself and open the pressure cooker.

In the mean time roast some spices. Take all the ingrediants given for roasting in a pan and roast it till they turn golden. Remove this in a blender and make into a puree by adding some water. Set this aside.

Now add this masala to the cooked dal. Adjust the amount of water at this stage. Bring everything to a boil and let it simmer for 10 mins.

Add jaggery, salt and tamarind to taste and mix well.Simmer this for 5 mins.

Now make seasoning by heating some oil and crackling mustard seeds, cumin seeds and curry leaves.

Pour this seasoning over the sambar and mix well. Garnish with coriander leaves.

Serve with dosa, idli or pongal.