Some dishes are like that...they don't need a description. I am sure many of my Keralite friends out there must be familiar with this simple dal/parippu curry. Something that can be had and made anytime and in no time. For my non- Keralite friends who are wondering what this dish is and means is, well, it's nothing but dal seasoned with crushed shallots, red chilies, and curry leaves fried in coconut oil. A nostalgic feel comes when this is poured over hot matta rice with some stir fry/mezhukupuratti, a kadumanga /tender mango pickle and if you can get a pappad also then it's nothing but pure bliss!. Today as I made this curry I decided to replenish those memories by serving it in a steel tiffin box with all the accompaniments I mentioned above, dumped and stuffed into it. Sometimes do try having like that...it gives a different feel:))
1 cup toor/tuvar dal
1 tomato chopped
salt to taste
1/2 tsp turmeric powder
3-4 whole red chillies
2 Tbsp coconut oil
few curry leaves
- Into a pressure cooker add the toor dal. Wash it well, draining the water and washing again 2-3 times.
- Now add water(as much required to cook the dal. Basically the water level should be just one inch above the dal. I added approximately 1 1/2 glass of water).
- Add the tomato, turmeric powder and salt to the cooker. Mix everything well and close the cooker. Put on the weight.
- Cook until the cooker gives off 2 to 3 whistles. Remove from heat and keep aside. Allow the steam to settle on its own.
- In the meantime crush the shallots and the red chilies in a mortar and keep aside.
- Once the steam has settled, open the cooker and mix everything well.
- In a pan heat the coconut oil and fry the crushed shallots and red chilies along with a few curry leaves until the shallots turn golden brown.
- Add this to the prepared dal and mix everything well.
- Serve hot with rice, a stir fry, pickle, and pappad. A typical lunch menu of a home in Kerala.