Though simple this goes so good with just the plain rice with papad or pickle or any sidedish or served with chapati and any sabzi.
And more over November being marked as a vegan month by Suganya of tasty palattes thought this platter with Roti, dal and sabzi would serve it right.
So my Toor dal goes to JFI - Toor dhall event hosted by Linda of Out of the Garden
For the sabzi recipe check here or click on the bowl. For roti, just mix and knead the flour of your choice, Whole wheat/ all purpose etc with a little salt and enough water to make a thick dough, keep aside for an hour and then make lemon size balls and flatten them to desired size and pan roast them on both sides with few drops of oil or butter.
Now for the Toor dal:
To cook the dal
2 cups Toor Dal
4 cups Water
4 pods Garlic
3 Green Chillies slit
1/2 Tsp Turmeric Powder
1 tsp oil
Salt to taste(To add after the dal is cooked)
1 Tbp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad dal(optional)
4 Red Chillies broken
1 Small Onion cut length wise
4 Small garlic Pods with skin(Slightly beaten)
A few Curry leaves
A hint of Hing/Asafoetida
Pressure cook dal with all the ingredients to cook the dal.
Mash dal to almost a paste adding required salt once cooked.
In a kadai heat oil and add all the tadka ingredients after the mustard splutters.
Fry a little and then add the cooked dal and mix it thoroughly.
Garnish with Coriander if desired.
Serve hot with Rice or Rotis and Sabzi like down below and enjoy a vegan meal.