Have you heard people saying, “it’s complicated”? Can I share a secret with you? Sometimes when I hear people say it, I wonder whether they make it up. Ok, before you start raising your eyebrows, let me explain.
I think I need to put a disclaimer before going on with the explanation. I’m just thinking out loud here. So these are just my thoughts, it can be right or wrong, but I’m sharing it with you as it is. I think, these days we have a tendency to “glorify” each and every little thing we do. (I’m guilty as charged.) We try to portray each and every thing in our life, even mundane things sound exciting/eventful/adventurous. Yes, you can say we are celebrating life, that’s one way to look at it.
At times, I feel when we are so engrossed in the process of glorification, we are missing out on simpler things in life. We want to make everything a larger than life experience, everything “happening”. So when somebody asks how’s life, instead of saying “just going on, as usual”, we tend to say “great! but it’s complicated”. We dont want the other person to have an impression that we are leading a simple, routine ,uneventful, stable life. There is no excitement in it.
But honestly, I think it’s way more difficult to lead a simple life than an exciting one. To find “excitement” in simple things is a challenge in itself. What do you think?
Anyways, all I wanted to say was that this dal curry is as simple as it gets. There are no exciting ingredients or methods to follow. Pretty straight forward recipe with a simple set of ingredients. But the end result never fails to give you a warm embrace. Just the kind you want… to let you know, everything will be ok in the end, even if it’s complicated :)
Though this recipe looks similar to “Parippu Curry” which I’ve posted earlier, it tastes different. The addition of garlic and fennel seeds gives a different flavour. Also this curry goes well with rice and roti too.
Here’s the recipe for you…
Wash toor dal and pressure cook it with 3 cups water, sliced onion and turmeric powder, until dal becomes soft…
Heat oil in a pan and crackle the mustard. Add small onion and curry leaves. When the small onion starts changing colour, add green chillies. Fry it till the small onion turns golden brown. Add this to the dal and mix well.
- Toor dal – 1 cup
- Onion – 1 medium-big, sliced
- Turmeric powder – ½ tsp
- Tomato – 1 medium, chopped
- Coconut – ⅓ cup
- Fennel seeds (perumjeerakam)- a pinch
- Chopped garlic – ½-1 tsp
- Small onion – 3, sliced
- Green chilli – 3-4, slit lengthwise
- Mustard – ½ tsp
- Curry leaves
- Oil – I used coconut oil
- Wash toor dal and pressure cook it with 3 cups water, sliced onion and turmeric powder, until dal becomes soft (refer notes).
- Grind together coconut, fennel seeds, chopped garlic, 3-4 tbsp of water and salt to a smooth paste.
- Add the coconut paste to the cooked dal, mix well. Add chopped tomato and 1- 1.5 cups hot water.Let it cook for 5-7 mins on low flame. Switch off the gas.
- Heat oil in a pan and crackle the mustard. Add small onion and curry leaves. When the small onion starts changing colour, add green chillies. Fry it till the small onion turns golden brown. Add this to the dal and mix well.
- Serve hot with plain rice, Pulao, Ghee rice or roti.
You can use Masoor dal or Green peas dal instead of toor dal.