Wednesday, November 21, 2007
I remember slurping this daal with rice & ghee (Yeah! ghee!! But when you are a kid, your metabolism is so high, that nothing shows up, you know!!). This is a simple Malvani style preparation. Actually Malvani cooking varies from home to home, just like any other cuisine. But just to differentiate the unique cooking styles of both of my grandmoms, I decided to categorize Malvani and South Canara cuisines. By Malvan, I mean Konkan side of Maharashtra. Had I said just Konkani style, it would have been difficult to differentiate between Konkani from Konkan, Maharashra and Konkani from Mangalore, Karnataka. I am writing my aaji's malvani recipes - the way food is cooked in GSB housholds in Konkan, Maharashtra - unless otherwise mentioned.
Anyway, here's a simple Malvani style Daal.
Malvani Daalichi Amti (Serves 4)
1/2 cup toor daal
1/2 small onion, chopped finely
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 green chili, halved
5-7 pieces of drumsticks/Saragawa/Shevgyachya Shenga (Optional)
4 kokum, washed
1 small tomato, chopped (Optional)
1 tsp jaggery
Salt to taste
Grind to a fine paste
2 tbsp freshly grated coconut
1/2 of remaining onion
4-5 black peppercorns
2 tsp oil
7-9 fresh curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 tbsp chopped cilantro/coriander leaves
1. Pressure cook toor daal with turmeric powder, onion, green chili, asafoetida & drumsticks.
2. Grind the coconut masala to a fine paste.
3. Transfer cooked daal mixture in a saucepan. Add ground coconut masala and about 1 cup water.
4. Add salt, jaggery, tomato - if using, & kokum. Bring to boil. Simmer for about 7 minutes.
5. Heat oil in a small saucepan. Add mustard seeds, cumin seeds, asafoetida and curry leaves.
6. Add the tempered oil to the daal. Stir well.
7. Garnish with chopped cilantro.
1. If you do not have kokum, you can use about 1 tsp tamarind pulp.
2. If some fresh, homemade ghee is added to this daal - even it is just one drop - it tastes, divine!