Daal Tadka (daal tove)

The preparation of daal in this recipe, is very different from the regular tadka daal because here we add the mixture of coconut , roadted black pepper, jeera and ginger which brings a really nice aroma of these key ingredients. Tempering in ghee with curry leaves and hing is a must. Daal Tove is usually a festival preparation, makes a great combo with Sambaragai(like veg stew) and Payasa.(like kheer)

Ingredients:
Toor daal                : 1 tea cup
Black pepper          : 8-10
cumin seeds           : 1 1/2 tspb
shredded coconut   : 3-4 tbspn
turmeric powder     : 1/2 tspn
ginger                      :3/4 inch 
coriander leaves      : few sprigs
green chillies           : 2, medium spicy

Method:

• Pressure cook the toor daal with 3 cups of water for 3 whistles, keep aside
• Slightly roast jeera n black pepper till the aroma spreads.

• In a mixer jar grind together coconut, turmeric, roasted black pepper-jeera and ginger to a smooth paste. 

• Pour the coconut paste into cooked daal, add some chopped coriander leaves, slit green chillies and salt

• bring the mixture to a boil. Let it boil thoroughly for 2-3 mins, turn off the gas
• prepare for the tempering in another deep vessel.
• for tempering: ghee, mustard, curry leaves, dry red chillies and pinch of hing
  
  
  
• Heat about 2-3 tbspn of ghee/clarified butter. add mustard seeds. wait till they pop up. Then add red chilly, curry leaves and pinch of hing.
• Now pour the cooked daal into it.

Recipe Source: My Grandma