Masoor dhal gravy (Sigapu thuvaramparuppu masala) - Preparation time 15 mins
For long time i want to try the dhal which will be in pinkish orange color (Masoor dhal). We use the toor dhal, mung dhal and urad dhal in south indian cooking but not masoor dhal. Read in some article that this contains rich source of protein like other dhal. In restaurant we used to get dhal which will taste unique and different.
I thought of making dhal using masoor dhal so did some digging on dhal preparation and finally did it. This dhal came out really tasty and well. I am sharing the way i prepared.
Ingredients:-
Mustard - 1/4 tsp
Split urad dhal - 1/2 tsp
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Masoor dhal - 1 cup
Onion - 1 (cut to small and thin strips)
Tomato - 1 (small size chopped)
Gram masala - 1/2 tsp
Cumin seed - 1 tsp
Coriander leaves - Cleaned, washed, and chopped finely 1 tbsp
Sesame oil - 1 tbsp
Ginger - 1 inch (cleaned, peeled and finely chopped)
Water - to cook
Ghee - 1 tsp
Preparation method:-
Pressure cook masoor dhal with 1 cup or sufficient amount (till the dhall is fully immersed) of water, turmeric powder for 4 to 5 whistle and in slow flame for 5 mins. Switch of the flame and leave to cool.
Heat a kadai. Add sesame oil mustard to splutter, urad dhal to slight brown and add the cumin. When the cumin splutters add the green chili, ginger and onion
Add chopped tomato and water to cook the onion well.
When cooked mash the cooked masoor dhal and add.
Leave this gravy to boil and switch of the flame. Mix the gram masala, a tsp of ghee and chopped coriander and cover the gravy.
Serve this gravy with chapathi or dosa. It goes well with both the dishes.
For long time i want to try the dhal which will be in pinkish orange color (Masoor dhal). We use the toor dhal, mung dhal and urad dhal in south indian cooking but not masoor dhal. Read in some article that this contains rich source of protein like other dhal. In restaurant we used to get dhal which will taste unique and different.
I thought of making dhal using masoor dhal so did some digging on dhal preparation and finally did it. This dhal came out really tasty and well. I am sharing the way i prepared.
Ingredients:-
Mustard - 1/4 tsp
Split urad dhal - 1/2 tsp
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Masoor dhal - 1 cup
Onion - 1 (cut to small and thin strips)
Tomato - 1 (small size chopped)
Gram masala - 1/2 tsp
Cumin seed - 1 tsp
Coriander leaves - Cleaned, washed, and chopped finely 1 tbsp
Sesame oil - 1 tbsp
Ginger - 1 inch (cleaned, peeled and finely chopped)
Water - to cook
Ghee - 1 tsp
Preparation method:-
Pressure cook masoor dhal with 1 cup or sufficient amount (till the dhall is fully immersed) of water, turmeric powder for 4 to 5 whistle and in slow flame for 5 mins. Switch of the flame and leave to cool.
Heat a kadai. Add sesame oil mustard to splutter, urad dhal to slight brown and add the cumin. When the cumin splutters add the green chili, ginger and onion
Add chopped tomato and water to cook the onion well.
When cooked mash the cooked masoor dhal and add.
Leave this gravy to boil and switch of the flame. Mix the gram masala, a tsp of ghee and chopped coriander and cover the gravy.
Serve this gravy with chapathi or dosa. It goes well with both the dishes.
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