May 30, 2014

Dal curry with white masala recipe - Dali ambat recipe

dali ambat in a pan
Dal curry with white masala recipe - Today I am posting toor dal curry with white masala recipe of Karnataka for steamed rice. This curry goes well with spicy side dishes.  This dal curry with hot rice, makes  a delicious meal with papad and pickles.The masala is called white masala because the ground masala looks white in colour. Vegetables such as french beans and ivy gourds can be added to this curry.

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Yield - serves : 2

Ingredients
  • 1/2 cup toor dal / thogri bele
  • 2 tomatoes, finely chopped
  • 2 tsp ghee
  • Salt to taste

For the tempering
  • ½ tsp mustard seeds
  • Pinch of asafoetida / hing
  • 5 - 6 curry leaves

Grind to paste
  • 2 tbsp grated fresh coconut
  • 1 tsp cumin seeds / jeera
  • 1 tsp coriander seeds
  • 2 green chillies

Method
  1. Wash the toor dal,  add 1 ½  cups of water and pressure cook until dal becomes soft. When the pressure releases remove and mash it to a smooth paste. 
  2. Grind together the ingredients mentioned under " Grind to paste" to a smooth paste with little water and set aside. 
  3. Heat 2 tsp of ghee in a pan and add mustard seeds to it. When the seeds  splutter, add curry leaves and hing. Add chopped tomato, saute for a while, cook covered until tomato becomes soft and mushy.
  4. Once the tomatoes cooked well, pour the cooked dal  and  masala paste to it. Add salt, turmeric powder and mix well. Add required water.  Stir to combine and then bring it to boil on high flame, then simmer for 2 - 3 minutes on low flame.  
  5. Remove from the flame and add chopped coriander leaves. Serve hot with steamed rice along with  spicy side dish, papad and pickles.
dali ambat ready to serve

2 comments:

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