Before I start with the recipe let me first introduce the main ingredients.
What does Tur Dal mean?
Tur dal in simple English means Split Pigeon Pea. It contains high level of proteins. Indians make dal every other day in homes in different styles. Just as Indian culture is diverse, the recipes for making dal are also very varied.”Kali Dal” is a very famous recipe from North India. In Rajasthan,” Dal-Bhati”is a must have. When you move towards western India, “Varan”, a watery version of tur dal which is enhanced with just some condiments is simple but very amazing in flavour. In South India, you will find the tangy & spicy “Sambhar”.
What does Rasam mean?
Rasam is a type of clear soup which is mainly prepared in South India. Now-a-days, Rasam powder is available in almost every shop.
And we all know what spring onions are.
They are also called scallions & are very nutritious and beneficial to our health.
Now coming back to the post, I wanted to make dal for dinner but in a different. My dad had brought fresh spring onions from the market and soon I decided to experiment Spring onions with Tur Dal. Combining veggies with dal instantly reminds of Sambhar. But then it would not have been much of an experiment if I decided to make Sambhar. I realised there is rasam powder, thus my search for main three ingredients of my recipe was complete.
This tasty and yummy recipe contains mild flavours of spice, rasam podwer, spring onions and tur dal. I am sure your kitchen will be filled with mouth-watering aromas.
Again I didn’t go out of the way for making this simple and wonderful recipe.
150 grams uncooked tur dal
2 tbsp Rasam Powder
2 stalks of Spring onions
1 medium sized onion chopped
1 medium sized tomato chopped
1 stalk of curry leaves
2 green chillies chopped
1-2 tbsp finely chopped ginger & garlic
3 tbsp oil
1-2 tsp of cumin and mustard seeds
½ tbsp salt or as per your taste
How it is done:
Firstly cook the tur dal in pressure cooker for three to four whistles.
In a pan, heat oil and add curry leaves, mustard seeds, cumin seeds. Once they start to crackle add the green chillies, chopped ginger & garlic.
Add the onions after the garlic start to turn golden. The spring onion stalks which I used did not have white onion bulbs so I took an extra onion. Also well cooked onions give sweet flavour to any recipe. After the onions turn transluscent, add the tomato. Let the tomato melt completely.
Now it is time to add two of the three main ingredients. On a medium heat, add the rasam powder and mix well. After a minute or so, sauté spring onions in the pan and cook for two minutes. Spring onions cook easily.
Add the dal into the pan and combine everything. Put the salt and let the rasam dal simmer on low heat for 7 to 10 mins.
Serve this lip-smacking Spring Onion Rasam Dal with Jeera Rice or freshly made Rotis.
To bring some more tanginess to the recipe, you can add tamarind juice or water. I consciously avoided it because then it would have tasted somewhat like sambhar dal. It was much appreciated in my home because my dad is not fond of tangy food except when it comes to fish.
So go on and try my experiment. Make your own variations and keep me posted.
- Prawns and Spring Onions Masala Sabzi in my Mom’s style (lovecookingfood.wordpress.com)