Rayalaseema special Dry Chilli Dal recipe
Are you craving a flavorful and hearty dal that’s not only delicious but also easy to prepare? If yes, you’re in for a treat! Today, we are going to make the mouth-watering Dry Chilli Dal (Endu mirapakayala pappu), a popular dish that combines the richness of Toor dalwith the boldness of dried red chillies. This dish is a favorite comfort food for many, and it’s perfect for pairing with rice and ghee.
In this blog, I’ll walk you through step-by-step instructions on how to make this simple yet flavorful dal. The recipe is straightforward, and you can easily adjust the ingredients based on your preferences. So, let’s dive into the recipe!
Ingredients Needed for Dry Chilli Dal (Endu mirapakayala pappu)
To make this dish, you will need the following ingredients:
– 2 glasses of Toor dal (use 3 glasses if the dal is small)
– 2 ripe tomatoes
– 1 large onion
– A handful of curry leaves
– 1 clove of garlic
– dried red chillies (adjust according to your spice tolerance)
– 1 tsp red chilli powder
– 1 tsp mustard seeds
– 1 tsp black gram (urad dal)
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1 tsp turmeric powder
– Lemon-sized tamarind (soaked)
– Salt (to taste)
– 8 glasses of water (adjust for consistency)
– 2 tbsp oil (preferably vegetable or mustard oil)
Step-by-Step Instructions to Make Dry Chilli Dal (Endu mirapakayala pappu)
1. Preparing the Ingredients
The first step in making the perfect Dry Chilli Dal is to prepare all your ingredients. Start by peeling the garlic cloves and cutting the onion into big chunks. Chop the tomatoes into small pieces. It’s important to use fresh tomatoes for the best flavor.
2. Heating the Oil
Place a pressure cooker on the stove and turn the heat to medium. Add 2 tablespoons of oil. Let the oil heat up until it’s hot enough to sizzle when you add spices.
3. Tempering the Spices
Once the oil is hot, it’s time to temper the spices. Add:
– 1 tsp mustard seeds
– 1 tsp black gram (urad dal)
– 1 tsp cumin seeds
– 1 tsp coriander seeds
Let these spices splutter and release their wonderful aroma. Now, break the dried red chillies into smaller pieces and add them to the oil. You’ll notice an immediate fragrance that will fill your kitchen.
4. Adding the Garlic and Onion
Next, add the garlic cloves and curry leaves to the pressure cooker. Stir them around for a few seconds, allowing the garlic to release its flavor. Add the chopped onions to the mixture. The onions don’t need to be fried until they turn golden brown; just fry them lightly until they become translucent.
5. Frying the Toor Dal
Now, it’s time to add the Toor dal to the pressure cooker. Fry the dal along with the onions and spices on a low flame. This step is crucial because frying the dal will enhance its flavor and aroma. Continue stirring the dal occasionally for about 3-4 minutes until it turns a nice golden brown.
6. Adding Turmeric and Water
Once the Toor dal has been fried, add 1 teaspoon of turmeric powder. Stir for a second to let the turmeric blend with the dal. Now, it’s time to add water—be careful not to overcook the dal. You want enough water to cook the dal but not too much. Add around 8 glasses of water for a medium-thick consistency.
7. Adding Tomatoes and Tamarind
Add the chopped tomatoes to the pressure cooker. The tomatoes will soften and cook into the dal, adding a tangy flavor. Next, wash the tamarind and add it to the pot. If you prefer a slightly more tangy taste, you can adjust the amount of tamarind you add. The tamarind gives the dal a beautiful balance of acidity and flavor.
8. Pressure Cooking the Dal
Now that everything is in the cooker, close the lid and wait for 3 whistles. This ensures that the Toor dal cooks well and becomes soft. Don’t open the lid immediately after the whistles. Allow the pressure to settle down for a few minutes before opening.
9. Mixing and Final Adjustments
After opening the lid, give the dal a good stir. Check the consistency, and if it’s too thick, you can add a little more water. Add salt to taste at this stage and mix everything thoroughly. It’s important not to overcook the dal at this point, as it could lose its texture.
10. Serving Your Dry Chilli Dal
Your Dry Chilli Dal (Endumirapakayala pappu) is now ready. Transfer it to a serving bowl and garnish with fresh coriander leaves if you like. This dal is perfect when served with hot rice and a dollop of ghee. You can also enjoy it with Roti & Sangati for a truly satisfying meal.
Check Pudina Chutney with Coconut
Tips for the Perfect Dry Chilli Dal
-Spice Level: The amount of dried red chillies you add can be adjusted based on your spice tolerance. If you like it spicier, add more chillies or increase the red chilli powder. If you prefer a milder version, reduce the amount of spice.
-Consistency: The water-to-dal ratio is important for getting the perfect consistency. If you like your dal thicker, reduce the water; if you prefer a soupy consistency, add a little more water.
-Tamarind Substitute: If you don’t have tamarind, you can substitute it with a bit of lemon juice for a similar tangy flavor. However, tamarind adds a unique depth to the dish.
-Flavor Variations: You can experiment with adding other vegetables like carrots, spinach, or pumpkin to the dal. They add flavor and nutrition to the dish.
Why You Should Try Dry Chilli Dal (Endu mirapakayala pappu)
TheDry Chilli Dal is not just a simple dal—it’s a perfect blend of spices, tangy tamarind, and protein-packed chana dal. This dish is not only delicious but also quite nutritious. Toor dal is rich in fiber, protein, and essential minerals, making it a great choice for vegetarians.
Moreover, this dal is versatile and can be paired with various sides like rice, roti, or even a crispy papad. The dried red chillies give it a wonderful smoky heat, while the tamarind adds a zesty twist that makes every bite delightful.
Conclusion
MakingDry Chilli Dal (Endu mirapakayala pappu) is an enjoyable process that results in a comforting, flavorful dish. Whether you’re making it for a family meal or serving it at a dinner party, this dal will definitely impress everyone at the table. With simple ingredients and easy steps, this recipe is a must-try!
Give it a go, and don’t forget to serve it with hot rice and ghee for the ultimate taste experience. Enjoy the rich flavors, and don’t be afraid to experiment with the spice levels to suit your taste buds. Happy cooking.
Frequently Asked Questions (FAQ)
1. Can I make this recipe with other types of lentils?
Yes, you can make this recipe with other lentils like toor dal or moong dal. However, the cooking time may vary depending on the type of lentil used.
2. How long can I store the leftover dal?
You can store the leftover dal in an airtight container in the fridge for up to 3 days. Reheat it before serving.
3. Can I make this dal spicier?
Absolutely! You can increase the number of dried red chillies or add extra red chilli powder to suit your spice preference.
4. Can I use fresh tamarind instead of soaked tamarind?
Yes, fresh tamarind can be used, but you’ll need to adjust the quantity to match your taste. Soaked tamarind provides a milder and smoother flavor. With this recipe, you’ll have a comforting, tasty meal that’s bound to become a household favorite. Enjoy