Parruppu / Dal

Ingredients:

·         1 cup Toor dal (Split Pigeon Peas)

·         4 Garlic cloves

·         1 tsp. Cumin seeds

·         ½ tsp. Mustard seeds

·         ½ tsp. Channa dal

·         2 Red chillies

·         Few curry leaves

·         Few sprinkles of Asafoetida

·         1 tsp.

·         Oil/ghee

·         Salt

Preparation:

·       Wash the dal and soak it for 10 minutes.

·       Choose a heavy cooking pot, take 2 cups of water and add the dal and garlic.

·        As the dal boils, skim off the foam and discard.

·        Boil until the dal is soft and then mash it coarsely.

·        If needed, add more water as it is boiling but do not let it get too watery.

·        We can also use a pressure cooker to cook the dal (keep it 2-3 whistle).

·       Take a separate pan in medium heat, add oil and once the oil is hot, add mustard seeds, urad dal and as the mustard pops add red chilies, curry leaves, cumin seeds, asafoetida and sauté for a minutes.

·       Add the above seasoning and salt to the dal and mix it well.

·        Parruppu / Dal is ready to eat with Ghee rice / Chappathi.