Amadi Dal from Madhya Pradesh
Contributed by Rajesh Gehlot
A simple dal combination with sour tasting red sorrel leaves makes this dish difficult to resist. Goes well with Jowar ki roti and is a culinary delight of the region of Nimar in Madhya Pradesh.
- 2 bunches Red sorrel leaves
- 1 cup Toor Dal
- 1 Onion, sliced
- 1 Green chili, cut into half
- 1 ripe medium Tomato, chopped
- 1½ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
Ingredients for Tempering (Tadka)
- 1 tbsp. Jeera
- ½ tbsp. Mustard seeds
- 2 dry Red chilies
- 3 cloves Garlic, slightly crushed
- 8 fresh Curry leaves
- Wash red sorrel leaves thoroughly and set aside to drain the water.
- In a pressure cooker, add toor dal, red sorrel leaves, sliced onion, chopped tomatoes, green chili, red chili powder and turmeric with two cups of water.
- Pressure cook for 3-4 whistles or until the dal is soft. Turn off the flame and let the steam settle down. Remove the lid and, using a wooden masher, mash the dal lightly and set aside.
- Now for the tempering/ tadka, add oil to a heavy bottom cooking and when it heats up add jeera, mustard seeds, dry red chili, crushed garlic and curry leaves.
- When the curry leaves start to change color, turn off the flame and pour this tadka/tempering to the above dal and cover with lid for 5-10 minutes (This process helps in retaining the aroma and flavor of the tempering).
The Dal is now ready to savour with Rice or Chappatis.