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DISH NAME : PARIPPU KUTHI KACHIYATHU (LENTIL CURRY)
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Description
This is a simple everyday Kerala dal (lentil) curry.
Note
1) Adding ghee is entirely optional. It gives a good flavor.
2) Asafoetida is added to reduce flatulence as pigeon pea produces flatulence in most people.
| Quantity | Name | |
|---|---|---|
| 0.5 Cup | Pigeon peas, deskinned,split | |
| Salt to taste | ||
| 1 Pinch | Asafoetida | |
| 1 Pinch | Turmeric powder | |
| Tempering | ||
| 1 Tbsp. | Coconut oil | |
| 2 Tsp. | Shallots crushed | |
| 2 Tsp. | Garlic, crushed | |
| 1 Sprig | Curry leaves | |
| 2 Tsp. | Chilli flakes | |
| 1 Tsp. | Ghee (clarified butter) | |
Method
1) Pressure cook pigeon pea with 1.5 cup water, slat, turmeric and asafoetida for 2 whistles. If cooking in an ordinary vessel, cook till pigeon pea is well cooked.
For tempering:-
1) Heat coconut oil with ghee.
2) Add curry leaves, crushed garlic and shallots. Fry till brown.
3) Now add chilli flakes and fry till done. Pour this over cooked pigeon pea and mix well.
Serving Suggestions
Serve hot with rice.