Rice toppings

From Wikiversity

[edit] Dal or lentil curry

This is a traditional Indian dish normally served as a rice topping. Though recipes vary across India the common ingredient is lentil or dal.A variety of lentils are available(check out your local Indian store)and each have a unique taste.Experimentation is a good thing and a combination of two or more lentil types may be used.Lentils are a great source of complex carbohydrates, with lots of fiber and almost no fat.

[edit] Recipe

Ingredients 100 gm lentil (Thoor,Moong etc), 1 small onion coarsely chopped(red preferrable), 1 medium tomato coarsely chopped, 2 to 3 cloves of whole garlic, 2 to 3 kashmiri red chilies (Sabut mirch), 1/2 tsp mustard seeds, 1/4 tsp turmeric powder (Haldi powder), 1/2 tsp chili powder, 1/2 tsp salt, vegetable cooking oil, 10 to 12 curry leaves , 1 tsp finely chopped coriander leaves, Asofoetida powder.

Begin by placing the dal in the pressure cooker or cooking vessel along with the turmeric,1/2 tsp oil and 3 to 4 cups of water depending on whether you want a thick or thin consistency.Cook the dal for 30 minutes in the vessel and for 6 to 7 whistles if using a cooker(each cooker strangely enough have different cooking times).Once the dal is cooked (semi solid to the touch)remove and keep aside.In a pan on medium heat fry in 2 tsps of oil the garlic and onion.Fry till the onion is translucent then add the chopped tomato.After 3 minutes add the chilli powder and salt fry till the fat separates or the consistency is that of mashed potatoes.Add the cooked dal and bring to a boil,remove and keep aside.For tempering place 1/2 tsp oil in a shallow pan and heat till smoking.Add the mustard seeds,curry leaves,chilies and a pinch of asofoetida.The oil should be hot enough to pop the mustard seeds.Remove within 20 seconds and add the contents to the dal.Garnish with the coriander and serve. A good combination is dal,rice and pappadums!