1cup പരിപ്പും 2 തക്കാളിയും ഉണ്ടോ…15 മിനിറ്റിൽ സ്വാദൂറും ബ്രേക്ഫാസ്റ്റിനും ഊണിനും Side dish Curry

Sambar dal – ¾ cup
Cheruparipp – ¼ cup
Asafoetida – 1 small piece
Onion – 2
Tomato – 1 large OR 2 medium
Garlic – 8 big cloves
Green chilli – 6 or as per taste
Dried red chilies – 3
Ghee – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Turmeric powder – ½ tbsp
Chilli powder – ¼ tbsp
Coriander powder – ½ tbsp
Coriander leaves
Curry leaves
Coconut oil
Salt
Water

To prepare this delicious Dal curry, first wash a quarter cup of cheruparipp and ¾ cup of Sambar paripp. until the water runs clean.. You can use normal drinking glasses to measure the quantity of the dal.

Once you have wash the dal, add it to a small bowl along with a small piece of asafoetida and add a glass of water to it and then immerse the ball into a pressure cooker which contains 1 ½ glass of water.
I am going to cook for one whistle, and then on the lowest flame for around 10 to 15 minutes..
Once the dal is cooked, take it outside the cooker and keep it aside.

Next, heat some coconut oil in an earthen pot and add a teaspoon of mustard seeds in it and let it splutter.
Once all the mustard seeds have popped, reduce the flame and add half a teaspoon of cumin seeds and roast.
Next, add six green chilies slit in half, three dried red chilies, finely chopped garlic and diced onion.
You can add shallots instead of onions.. if you are using charlottes, you need not dice them.
Next, add a few curry leaves and sauté until the onion turns soft..
Next, add Half a tablespoon of turmeric powder and sauté until it’s raw smell is gone..
Next add a quarter glass of water to the curry and bring it to a boil..
once the gravy has started to boil, add ½ tbsp coriander powder, ¼ tbsp chilli powder and a few coriander leaves and sauté until the spices lose its raw smell.
Next, add diced tomatoes and enough water for the gravy and bring it to boil.. When the water starts boiling, add the cooked dal and asafoetida to the gravy and mix well.. you may also add a few more coriander leaves as well..
Once the curry comes to a rolling boil, add a tablespoon of ghee and give it all a good mix and the curry is ready to be served!!

You can have this variant of the curry with Idli or Sambar, but if you would wish to have it with rice, you may also add some tamarind or tamarind water to the gravy for the extra sourness..