Vaghareli Mori Dal...better known as the Parsi Everyday Dal but in our home it is called K’s Dal J…adopted Kainaaz’s recipe from IFF, the tempering is the same as what we normally use at home but the sieving of the dal to get that smooth texture was new...always done for soups but never for dals that are served with main course...tried it and since then a regular at dinner…Thanks again K!!
Vaghareli Mori Dal/Parsi Tempered Yellow Tur Dal
- Arhar/Tur/Split Pigeon Peas or Masoor dal/Red lentils, 1 cup (K’s recipe specified Arhar dal)
- Turmeric powder, ½ tsp
- Salt, to taste
- Water, about 2 1/2 - 3 cups
- Garlic, 4-5 pods, finely sliced into thin rounds
- Cumin seeds, ½ tsp
- Fresh green chilies, 1-2, finely chopped (optional)
- Ghee/ Butter/Oil, 1 tbsp (or more J )
- Finely sliced and crisp fried Onion, (optional)
Wash the dal till water runs clear and soak it for about half an hour.
Drain the dal and pressure cook with water, salt and turmeric till soft and mushy(if cooking in a pan, please adjust water quantity accordingly)
When the cooker cools down, remove dal and either pass thorough a fine mesh colander or liquefy using an immersion blender. The texture of the dal needs to be smooth, thick and pourable.
For tempering, heat ghee in a small pan over medium heat. Add cumin seeds and when they start sizzling, add in garlic and green chilies, if using. Fry the garlic till it turns crisp and golden brown.
Add the tempering to the dal and mix well. Top up with fried onion or if skipping onion, save a few garlic slices from tempering to top up.
Serve hot with main course or as soup
Pictures of the dals to help identify...
Arhar/Tur/Split Pigeon Peas
Masoor Dal/Red Lentils