Dhal: Parp Mytri

Dhal

Ingredients:

• 1 cup dhal (moong or thoor)
• 1 tps clarified butter (ghee or oil)
• 1 small onion diced
• 1 tps grated ginger
• 1/8 tsp of turmeric
• 1/8 cup finely chopped cilantro
• 1 or 2 green chillies (optional)
• 1 tomato diced (optional)
• 1 tsp mustard
• 1/2 tsp salt

Method:

Pressure cook or cook dhal in aa dish with a generous amount of water till it is all thoroughly cooked and set aside. Heat  ghee (or oil) in a pan on medium heat and season with the mustard seeds. Add the onion, ginger and turmeric and saute till the onion turns clear. At this stage you can add the tomatoes and/or the chillies and saute for a couple minutes or skip this step. Add the cooked dhal  and salt to the pan and turn off the heat. Sprinkle cilantro.

Cooking tip:

Decant any excess liquid from the cooked dhal. This can be used to make soup or rasam. Mash the dhal for an  homogeneous mixture.

Serving tip:

Serve dhal hot with rotis or rice.