It is the first birthday of Kannada cuisine! It has been a wonderful journey and I look forward to an exciting long drive...Thanks you all for your support, love and encouragement.
Updates from my kitchen: Finally I was in the kitchen yesterday.
After a strong dose of Menasina Saaru, I started craving for something mild. What would fit such a bill better than Idlis? Because we were having Idlis for dinner, thought of making something more nutritious than chutney to go along. That is how this recipe was conjured up, more out of necessity than anything else..fast and easy to be on the dining table before our supper time @ 7.15 PM!
You will need, (Serves 2 )
Split Masoor Dal 1/4 cup
Turmeric a pinch
Oil 1 tsp
Onion 1 small
Tomato 1 medium diced
Ginger grated about 1 tsp
For the tempering/Oggarane
Ghee 1 tsp
Hing a generous dash
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Dry red chillies 4-5
- Wash, clean and pat dry the potatoes. Dice and combine with washed moong dal, tomatoes and turmeric, oil in a pressure cooker and cook till the dal is soften about 2 whistles. Set it aside to cool
- When the cooker is cool enough to handle, prepare the tempering.
- For the tempering, heat ghee in a small pan, drop the mustard seeds, jeera, hing, ginger onions and the chillies. Remove it after a quick minute or two. Pour over the dal mixture.
- Heat the dal mixture once again. Throw in crushed cloves and cinnamon, adjust salt, sqeeze in the juice of half a lime and garnish with fresh coriander leaves.
- Serve hot with Idlis/ Pooris/Chapati