Saturday, November 27, 2010


1 1/2 cup toor dal
6-7 cups water
1 large brinjal - cut into large chunks
4 green chilli (1 finely chopped)
7-8 sprigs of dill (sabbasige soppu)
2 garlic pods - chopped
2 tomato - cut into large chunks
1 large onion - cut into large chunks
1/2 large onion - finely chopped
1 inch ginger
2 Tbsp Oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
3-4 sprigs of curry leaves
1/2 tsp asofoetida

1) In a large saucepan, boil toor dal in water for 15-20 minutes. 5 minutes before the dal would cook - Add brinjal. Let it boil for 4 minutes. Add 4-5 sprigs of dill(remove the roots) and 3 green chilli (whole) and let it boil for a minute.
2) Separate brinjal, dill, chilli into another container. Separate dal from the water into (yet!) another container
3) Take about 1 Tbsp oil in a frying pan. Add garlic, ginger, and onion(the one cut into large chunks) and fry until onion turns translucent. Add tomato and fry for 4-5 minutes. Let it cool.
4) Grind garlic-ginger-tomato fry with boiled brinjal-dill-chilli. Add salt as per taste. Udaka is done.

Method(Toor dal palya):
1) Take about 1 Tbsp oil in a frying pan. Add mustard seeds - wait for it to splutter. Add cumin seeds, finely chopped chilli, asofoetida, curry leaves and fry for 1/2 a minute
2) Add onion and fry until it turns translucent. Add turmeric and the boiled toor dal. If dry add about 1/4 cup water. Fry for 2-3 minutes
3) Finely chop the remaining dill and use it for garnishing the toor dal palya.


Best served with ragi mudde :) Goes well with rice too..

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