Tuesday, 24 June 2014





Toor dal / split pigeon peas
1 cup
Onion chopped
1 no large
Tomato chopped
1 no large
Ginger grated
½ tbsp
Garlic finely chopped                    
4 – 5 cloves
Green chillies slit lengthwise
2 nos
Curry leaves
3 – 4 nos
Jeera pdr / cumin pdr
½ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
¼ tsp
Garam masala pdr
¼ tsp
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Bor chillies / round red chillies
2 – 3 nos
Coriander leaves chopped
2 – 3 sprigs



1.       Pressure cook the dal till soft and tender to touch. Mash it up.

2.       Heat oil, add in a little rai seeds. When they splutter add in the onions. Sauté them on medium heat till they turn light brown.
3.       Now add in the tomatoes, green chillies, curry leaves, sauté till they turn soft and oil starts to separate out.
4.       Add in the jeera pdr, haldi, chilli pdr, garam masala pdr and fry all the masalas along with the onion and tomato.
5.       Pour in the dal, add salt and bring to boil. Try not to add any water. In case you need to because the dal is very thick then add very little. Just enough till is it like a thick but pourable sauce.
6.       In a separate kadhai heat oil, add in jeera. When it splutters, add in the Heeng and ginger and garlic.

7.       Fry till they turn light brown and the raw aroma goes off. Also add bor chillies to the oil and fry the chillies in it.

8.       Pour this entire tadka over the dal. Sprinkle come coriander leaves as a garnish.

9.       Serve along with jeera rice or steamed rice.


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