|The plating skills ARE improving|
Hello Hello! How are you my lovely blog reader? I hope you are doing well, and I certainly hope you have tried to make one of my blog recipes by now. If not, then there is something wrong with you........
Only a little.....Today we were running low on the vegetable front so I decided that I would make a dal (lentil dish) instead of a subji (vegetable dish). I very rarely invent a dal (or pappu as its called in Telugu) because I am hesitant to stray away from the original. I know! So silly, because we all know that I love to reinvent (just like Madonna!). So, I delved into pappu inventing today, and made Coriander & Mint Pappu!
Let me tell you that this was quite the digression from what I usually do. My usual dals are comprised of tomatoes, spinach, and green mango. I seriously can be a picky eater when it comes to Indian food. I blame it on my mothers incredible cooking. Holla at me if you know what I'm talking about!
|Poppu Container....I love you|
Here is recipe so enjoy!
Coriander & Mint Dal:
- 1 1/2 cups of cooked toor dal
- 1/2 tbs. of shredded mint
- 1/2 cup of chopped coriander
- 1 medium diced onion
- 4 cloves of garlic chopped
- 1/2 tsp. of garam masala
- Splash of lemon juice
- 1/2 cup of water
- Thadka/Poppu (all measured in heavy pinches)
- Mustard Seeds
- Chana Dal
- Cumin Seeds
- Udad Dal
- 3 Dry Red Chilies
|Add coriander to the mix|
|Let the onions join the party|
- Heat oil in a pot. When the oil is hot add the hing powder.
- When the hing powder sizzles and the oil is still hot, add a heavy pinch of mustard seeds.
- When the mustard seeds pop (and splatter all up in your grill) add a heavy pinch of the following: chana dal, cumin seeds, udad dal, red chilies. Cook for a minute. Do not burn the poppu because it will leave a gross bitter taste.
- Add the coriander. Then add the onions. Cook until the onions are semi-translucent.
- When the onions are cooked add the cooked toor dal. Season with salt, turmeric, red chili powder. Also mix in half a cup of water.
- Cook the dal on medium-low heat for 15 minutes.
- Add a splash of lemon juice and mix. Place on low heat.
*This goes well with either rice, roti, naan etc.*
*If you add more water to this dish you can make it more like a soup*
Easy: This is easy to medium, depending on how comfortable you are with making authentic Indian food.
Ayurvedic Friendly: Yes, just get rid of the lemon juice
Yummy: I would add a bit more salt. Also I wanted to add ginger for a whole new level of flavor, but we don't have any in the house at the moment.
|Even though I would have tweeked it, I can't deny that it wasn't tasty|