This post has been pending for so long.Last few days I am posting like crazy as I always want to have atleast 10-12 posts a month.Though I always manage it every month,October has been very busy(lazy) for me.So I decided to get my act together and so am having a blogging overdose and hope I am not giving you headache as well.I hope to continue this as long as I could before something comes up and am back to being lazy.
Red Lentils: 1/2 cup
Onions/shallots/Sambar Onions : chopped: 2-3 tbsp
Garlic: 1-2 small cloves
CurryLeaves : as much as you like
Green Chillies: slit/chopped: 1+ as per taste
Fenugreek Seeds:almost 1/2 tsp
Cumin seeds + Black Pepper crushed: 1 tsp +
Coconut Milk: 4 tbsp +
Red Chillies: 1-2 chopped
Onion finely chopped: 1-2 tbsp
Equal amounts of mustard,cumin and fennel seeds.You can use brown/black mustrd seeds
Add in coconut milk and salt and heat through.Here you can add thick or thin milk depending on the water remaining in the dal and also how thick you want the dal to be. I added almost 4 tbsp of thick coconut milk.
Now prepare the seasoning.I followed the same way as Maninas.I heated oil,added chopped red chillies and curryleaves and sauteed till they turned crisp.Then I added finely chopped onions and sauteed on low fire till they turned brown.Then I added the actual tadka/seasoning/ tempering spices of mustard seeds+ cumin seeds+ fennel seeds taken in equal amounts.As they splutter I added more fresh curryleaves for an aromatic finish.Then I poured the entire sesaoning on the Dhal keeping aside little for garnish. Cover the dhal with a lid and let it absorb the seasoning fully.