Paruppu usli

Ingredients:
Sautéed onions:
Cooking oil - 1 tbsp
Onion, finely chopped - 1 huge
Salt - 1 tsp
Stir-fried dal:
Toor dal - 1/2 cup
Chana dal - 1/2 cup
Dried red chilies - 8
Salt - 1 tsp or to taste
Asafoetida - a pinch
Tamarind concentrate - 1 tbsp
Cooking oil - 2 tbsp
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Curry leaves - 10
Grated coconut - 1/4 cup
Coriander leaves, finely chopped - 1/4 cup

Method:
Wash and soak the dals for 1 hour with dried red chilies.

In the meantime, heat 1 tbsp oil in a wok and stir fry the onions until they turn translucent pink. Add salt, mix well. Set aside.

Drain the dal. Add salt, asafoetida, and tamarind concentrate and grind into coarse mixture (do not add water). Heat a wok. Add oil. When oil is hot, add mustard seeds. When the seeds splutter, add the udad dal and curry leaves and stir. Add the dal paste and stir to coat well. Break into small pieces and keep scraping the wok if the dal sticks to the surface. Stir and cook well (~10 min). Add grated coconut and continue to cook for a few minutes. Fold in the sautéed onions.

Garnish with chopped coriander leaves. Serve with rice or as a side dish to chapati.

Author: Shrinkingsodacan