Also Known As: Dal Tadka, Dhall Tadka, Nei-Paruppu. Uppu-Paruppu. Mudha Pappu.
Ghee and Dhall are two important ingredients in every Indian’s household…a quintessential part of the wedding menu, in South India. With regional variations…there are plenty to serve-upon.
- Thuvar dal 1 cup
- Ghee 1 Tsp
- Curry leaves
- Dry red chilies 5
- Mustard seeds 1 tsp
- Cumin seeds 1 spoon
- Chana dal 1 spoon
- Urad dal 1 spoon
- Asafoetida a pinch
- Wash thuvar dal in running water for 2-4 times. Then soak them in plain water for about 20 minutes. Just use limited water to soak….for every 1 cup of dal with 1 & 1/2 cup of water will do.
- In a pressure cooker, add this soaked dal along with its water. Add salt too. Now add few spoons of ghee over this. Pressure cook them till soft. Maybe until the whistles buzzes three times.
- Now in a blender, blend this cooked dal for few seconds. Then transfer them into serving bowl/display vessel.
- In a small pan, heat ghee. When it is smoky hot….maintain the stove over medium heat. Add mustard seeds. Allow it to pop & splutter well.