It is the habit of the Indians to serve this dhal as the starter curry in any full meals.
In my home we call it as ketti paruppu , which means the dhal in thicker consistency. I can remember my mom saving some dhal for me before making sambar, as it is my all time favorite to have with ghee and rice. Hope I have kindled many of your childhood memories:)
Simple dhal / ketti paruppu / lentil curry:
Ingredients:
Toor dhal (thuvaram paruppu) - 1/2 cup
Turmeric powder - 1/4 tsp
hing - a pinch
garlic - 2 pearls
Cumin - 1/2 tsp
To temper:
mustard seed - 1/2 tsp
dry red chilly - 3
curry leaf - 1 sprig
urad dhal - 1 tsp
Onion (chopped) - 2 tbsp
oil - 1 tsp
Method:
Wash and clean the dhal.
(Soak it for 1 hour to reduce cooking time, if done in stove top).
Pressure cook the dhal with 2 cups of water, turmeric, hing and garlic to 5 whistles.
(or after a whistle reduce flame and keep in low heat for 10 minutes).
Open the pressure cooker after the steam is gone.
Drain the excess clear water above dhal and reserve it to make rasam.
Add the cumin seeds and mash well using a laddle.
Heat oil in a wok.
Splutter the mustard seeds and add the urad dhal, curry leaf, onion, red chillies and fry till the onion turns red.
Pour the seasoning over the mashed dhal and add salt.
If desired , stir more to get a thicker form.
Ketti paruppu is ready!
Serving suggestions:
Serve with hot rice and a dollop of Indian ghee along with pappad.
Goes well with roti too.
