Masala Dhal

Masala poppu. This dal is my All time favorite. Mummy used to make it with Jowar roti & it was quite a hit with all of us as children. It is mildly spiced with the masalas & laced with garlic flavor. However garlic can be omitted totally , and it can be still made tasty , if that is your preference.

Ingredients

Thoor dal- 1 cup
Onions- 2 medium , diced
Oil - 4 tbsp
Tamarind - 1 tbsp , soaked
Jaggery - 3/4 tbsp
Salt - to taste
Temper - mustard, curry leaves & hing
Grind -
Coriander seeds - 2 tsps
Jeera - 1/2 tsp
Pepper corns - 10 no.s
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Red Chillies - 12
Onion - 1 small, chopped
Coconut - 3 tbsps , grated
Copra - 1 tbsp , grated
Garlic - 6 cloves
Poppy seeds - 2 tbsps

Method

Pressure cook the dal in sufficient water, with some turmeric powder till just done. Preferably the dal should retain it's form & not get mushy. Put off the gas after the pressure builds up & just before the first whistle . Open after 10 minutes.
Toast the dry masala, right from coriander seeds to chillies. Add the poppy seeds in the end & put off the fire. Cool & powder dry first. Then grind with the other items with some water into a paste.
In a thick bottomed pan, heat the oil & temper. Saute the onions till done . You can use garlic cloves at this stage also , if you like. More the merrier , for people who are fond of garlic.
Pour the cooked dal into the onions. Add the masala paste. The tamarind extract, jaggery & salt are all combined & the consistency is adjusted. Bring to a boil & it is ready.
Serve with rice roti, rava roti, chapathi, jowar roti.
Believe me , it is very tasty .

This will my contribution to SE who is hosting CWS, started by Priya.

And also to CWS event , hosted by RV , and of course started by Priya