Matod/Parp Usali

Matod/Parp Usali

Matod

 

Blended dhals

Ingredients:

• 2 cups of diced cluster beans/gori kai/kottorangai or methi leaves/mentya soppu
• 1 tsp of salt
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• 1/8 tsp powdered hingh
• 1/8 cup chopped cilantro (optional)
• 1/8 tsp turmeric
• 1/4 cup thoor dhal
• 1/4 cup channa dhal
• 1/2 cup freshly grated coconut
• 4 red hot peppers

Method:

Soak thoor dhal and channa dhal for an hour or so. In a food processor run the coconut and hot peppers for a couple minutes. Decant all the liquid from the soaked dhals and add it to the food processor. Run the food processor on medium to just break up the dhals into coarse pieces. Transfer into a smaller dish and steam (just like iddlies) for 15 minutes. Take the dish out of the steamer and run a fork through the steamed dhals to break up any clumps. (PS. this step can be skipped and the dhals can be cooked right in the pan).

Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh, turmeric, cilantro, vegetables and cook in very minimal water, till almost tender (or just pre-cook the vegetables separately, decant the liquid and add it in). Then add the blended dhals. Continue to cook, mix and flip the contents around constantly for 10 minutes or more, till the dhals are cooked. It is very essential to thoroughly cook the dhals. Mix in the salt and turn off the heat.

Cooking tips:

Use oil generously to avoid the dhals crusting up at the bottom of the pan quickly or use a non stick pan to make this dish. Other vegetables like green beans, long green beans etc can be used in this dish.

Serving tips:

Serve vegetable curry with rice, rotis, pocket pits and breads.