I was wondering it would not be proper for me if I don’t feature a Malabar recipe in the theme “Lentils and Sides” for the Blogging Marathon #81. Let me make it clear that we don’t make lentil very often. At least not in my house… 🙂 The only way I know of umma making lentils is in this brinjal curry and mostly as side for ghee rice.
So you can understand my excitement when I saw this recipe in the book “Malabar Cuisine” (you can read the review here). This lentil curry is so easy to make plus we have not given up on the coconut here as well. 😉 Somehow, most of our gravies have to have coconut used up in some form or the other. I was really not sure how the curry would turn out but we all loved it with our rice. The ease of making it guarantees that this will feature on our Saturday lunch tables more frequently. The recipe used only toor dal, but I used a mix with masoor dal, since I ran out of it. Nonetheless, it is delicious. The gravy was slightly on the runny side, so if you love thicker dal curries, then I suggest to add an extra 1/4 cup of lentil of your choice, while keeping the remaining ingredients the same. Off to the recipe…
- ¼ cup toor dal
- ¼ cup masoor dal
- 1 small onion, minced
- 1 green chili, slit
- ¼ tsp turmeric powder
- 1 tomato, cubed
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 1 sprig curry leaves
- 4 shallots, sliced
- Salt to taste
- FOR GRINDING:
- ¼ cup grated coconut
- ½ tsp fennel
- 5 cloves garlic
- Pressure cook the lentils along with the onion, chillies and turmeric till done.
- Grind the ingredients under "for grinding" till smooth and set aside.
- In a chatti, heat oil. Splutter mustard seeds. Fry the curry leaves and shallots till cooked.
- Add in the cooked dal, the ground paste, tomato, salt and water as required. Simmer for around 5 minutes and switch off.
- Serve hot along with rice and sides.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#81