In case all of you were wondering where was I in these days, just to inform all you friends that I was in Pondicherry with family and friends and before that . It’s a heritage city with a distinct influence of the French culture. We were moving places of Interest and had authentic French breakfast in a café. The intriguing part is that we took direction from tourists instead of locals. It’s the tourists who seemed to know better. The café called Baker’s street was a delightful place with awesome breakfast meal such as croissants, pizza, pies, omlettes,toasts etc.
Now coming back to this lentil it’s called as Jain or satvik dal without any onions or garlic. Soothing for the stomach and energizing. Much needed after a feast of meals in Pondicherry..
Few Recipes without Onion-Garlic from past:
- Toor Dal/ Arhar Dal
- Aamer Dal/ Red Lentil with Raw Mangoes
- Sheem Diye Moong Dal /Broad Beans and Lentils
- Cholar Dal/ Chana Dal
3/4 cup Masoor dal (red lentil)
1/4 cup Arhar Dal
1 big Tomato, deseed, diced
1/2 tsp Asafetida (hing)
1/2 tsp Cumin seeds
1/4 tsp finely chopped Ginger
1/2 tsp Kasmiri Red Chilly powder
2 tbsp Coconut silver/ slices
2 Dry Red chillies
1/2 tsp Turmeric powder
1 tsp Lemon juice (optional)
3 tbsp Ghee
Salt to taste
Wash both the dals and soak in water for about 2 hours. Pressure cook dal with 2 cups of water with salt, turmeric powder till 2-3 whistles. Lightly mash the dal with a laddle and keep aside. In a non-stick pan add ghee on low flame. Fry coconut silvers till light brown and keep aside.In the same pan add cumin seeds and let them crackle.
Add hing, red chillies, ginger and diced tomatoes. Cook covered until tomatoes leave oil and add this tempering to the cooked dal and if you find the dal too thick then add some hot water and check the seasoning. And simmer on medium heat for 5 minutes. Serve this dal with some ghee for more flavour and garnish with golden coconut silvers. Ideal for a light lunch. We had this with Peas-Carrot poriyal, fried Bori and plain rice.