Dhal Curry

Dhal curry is a popular Indian dhal recipe. It is a mild curry made using toor dhal (Yellow lentils or Pigeon pea) which is also kid friendly. I love to have Dhal curry with rice and with a dash of ghee / sesame oil. This is the dhal recipe that I always make for rice. For chapathi / roti , I prepare slightly in a different way with split moong dhal (Refer here)

If you are looking for sidedishes for this mild curry, then do check:

• Potato curry
• Spicy okra stir fry
• Baby potato fry
• Cauliflower stir fry

Ingredients:

 To add in pressure cooker:

Toor dhal – 100 gms

Pearl onions – 7 to 8 nos

Tomato – 1 big

Green chilli – 2 nos

Garlic cloves – 5 or 6 nos

Cumin seeds – 1 tbsp

Turmeric powder – 1 tsp

Water – 2 cups

Salt – to taste

For tempering:

Sesame oil/ Ghee – 2 tbsp

Mustard seeds – 1/2 tsp

Urad dhal – 1/2 tsp

Dry red chilli – 1 no

Pearl onion – 2 nos

Curry leaves – 1 sprig

Method:

1. Add all the ingredients under”To add in pressure cooker” in cooker except salt.
2. Cook for 3 to 4 whistles in a medium high flame.
3. After its done, heat sesame oil in a seperate kadai and add the items under “For tempering” one by one.
4. Fry the pearl onions till it turns golden brown.
5. Mix in the tempered items to the cooked dhal mixture and add salt to taste.
6. Serve dhal curry with piping hot rice.

Note:

• Spice level can be adjusted as per your wish. Since its a mild curry, I used medium spice only.