POTATO & TUVAR DHAL CURRY - KERALA STYLE
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| POTATO & TUVAR DHAL CURRY - KERALA STYLE |
The love for Dhal and Dhal based recipes goes a long way in our family. My husband loves curries and dishes prepared with Dhals, least to mention his love for Parippu Pradhaman. His favourite being Paruppu Thalichathu a simple curry prepared with Tuvar Dhal. Everyone in the family likes the dish right from my husband, his Grandfather, his Father and our Son all are fanatically in love with Paruppu/Dhal. I always call it as a heirloom dish inherited and inhibited within the family. And I say that it shows that you all truly belong to the same bloodline just from the liking for this Paruppu Thalichathu.
This is a simple Dhal Curry prepared along with Potatoes which was one of my FIL's favourite dish. Whenever I prepare this Curry it reminds me of him. Today is his memorial day and to commemorate the day, I have made it a routine to cook this Dhal & potato curry every year. He was not a foodie but had certain specific preference with every meal he ate. He ate minimal meals and struck to the quantity whatsoever, but he always needed a small portion of some kind of Non-vegetarian item in his meals. What I remember, is his specific love for two dishes - his mother's Nadan Varutharacha Erachi Curry and this Paruppu with Potatoes. And these were the only dishes of his preference & he rarely asked my MIL to cook. But my MIL on the other hand frequents these curries at home.
This is a mild and nutritious Curry prepared with Tuvar Dhal, Tomatoes, seasoned with spices & ground Coconut paste and finally tempered in Coconut oil for a Nadan Kerala Touch. We can add Potatoes or any other vegetables like Gourd, Drumsticks, Radish, Spinach etc., along with the Dhal and give a twist to this Curry.
Just cook the Dhal, add any preferred vegetable to it(and that too is optional). Season it with Onions, Green Chillies. Tomatoes and a clove of Garlic. Temper the cooked Dhal with mild spices in Coconut Oil, there you go with a simple Dhal Curry. I usually add ground Coconut Paste in this curry, but it is purely optional. My MIL prepares this curry with Chilli Flakes instead of Red Chilli Powder. A quick & easy Curry perfect to be served along with hot steaming Rice. Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc.,
For more Recipes with Dhal/Pulses, Click here...
Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes
For more details on How to cook Beans Lentils and Pulses, click here ...
Turmeric Powder - 1/2 Tspn
Ghee/Oil - 1/2 Tspn
Water - 11/2 Cups
Dry Red Chillies - 2 Nos.
Curry Leaves - a Sprig
Just cook the Dhal, add any preferred vegetable to it(and that too is optional). Season it with Onions, Green Chillies. Tomatoes and a clove of Garlic. Temper the cooked Dhal with mild spices in Coconut Oil, there you go with a simple Dhal Curry. I usually add ground Coconut Paste in this curry, but it is purely optional. My MIL prepares this curry with Chilli Flakes instead of Red Chilli Powder. A quick & easy Curry perfect to be served along with hot steaming Rice. Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc.,
For more Recipes with Dhal/Pulses, Click here...
Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes
For more details on How to cook Beans Lentils and Pulses, click here ...
HOW TO COOK POTATO & TUVAR DHAL CURRY - KERALA STYLE
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| POTATO & TUVAR DHAL CURRY - KERALA STYLE |
INGREDIENTS :
To Cook Dhal:
Tuvar Dhal - 1/2 CupTurmeric Powder - 1/2 Tspn
Ghee/Oil - 1/2 Tspn
Water - 11/2 Cups
For Potato & Tuvar Dhal Curry:
Potato - 2 Nos.
Tomato - 1 No.
Green Chillies - 2 Nos.
Red Chilli Powder/Dry Red Chilli Flakes - 1/2 Tspn
Coriander Powder - 1/2 Tspn
Salt - To Taste
For Coconut Paste:
Grated Coconut - 1/4 Cup
Garlic - 2 Cloves
Cumin Seeds - 1/4 Tspn
For Tempering:
Coconut Oil - 2-3 Tspn
Mustard Seeds - 1 TspnDry Red Chillies - 2 Nos.
Curry Leaves - a Sprig
METHOD:
- Clean, Peel and wash the Potatoes, Cut into Cubes and leave it soaked in water.
- Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
- Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
- Discard the water used for soaking the Dhal.
- Add 11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
- Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
- Allow the pressure to release.
- Once the Tuvar Dhal is cooked, add diced Potatoes into it along with finely chopped Tomatoes & Green Chillies slit into two.
- Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
- Cook until Potatoes turn soft and cooked. Alternatively can cook in a pressure cooker for a whistle.
- Once both the Dhal and Potatoes are cooked, add ground Coconut Paste and mix well.
- Cook this on a low flame until raw flavour goes and you get the desired consistency.
- Add water if necessary at this stage.
- Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
- Pour in the cooked Tuvar Dhal & Potatoes into the tempering and cook on a low flame for few minutes.
- Serve Potato & Tuvar Dhal Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.
NOTES :
- Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
- Soaking Tuvar Dhal makes cooking faster.
- Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
- Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
- Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
- Do not temper the ingredients on a high flame this will burn them and will give a bitter taste to the dish.
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