Lakshadweep, a union territory of India, is a group of islands situated approximately 400 kilometers off the southwestern coast of India, in the Arabian Sea. Its capital is Kavaratti.
Lakshadweep, a tranquil and stunning group of 36 coral islands with its pristine beaches, crystal-clear waters, and vibrant coral reefs, is a tropical paradise, perfect for relaxation, snorkeling, and diving. The islands’ rich cultural heritage, influenced by Arab and Indian traditions, is reflected in their unique cuisine, folk music, and colorful festivals, making Lakshadweep a fascinating destination for tourists.
Pulse farming in Lakshadweep:
Lakshadweep has a sandy terrain which makes traditional farming impossible. The islands rely heavily on imports from mainland India for essential staples like dal and pulses. Rice and dal are considered as luxury items in Lakshadweep.
The people of Lakshadweep always depended on Kerala for fruits and vegetables. However, with government help, they’ve initiated small-scale farming in pots and on rooftops, ensuring a steady supply of homegrown produce during the monsoon season, when connectivity with Kerala is almost cut off.
Despite these challenges, Lakshadweep still presents a unique and delectable cuisine. The islands’ restaurants often serve traditional Kerala dishes with a local innovative touch, making their cookery, a truly unforgettable experience.
Today, we’ll be trying out this flavorful Lakshadweep-style dal. The dish is very popular in Lakshadweep and called Kadala Parippu. “Kadala” means chickpeas or gram, and “Parippu” means dal.
Kadala Parippu (Chana Dal)
You need:
For the dal
150 gm chana dal
½ tsp salt
½ tsp turmeric powder
To be ground together:
2 tbsp grated fresh coconut
1 tsp black peppercorn
1 tbsp coriander seeds
4 cardamoms
1 green chili
1 dried red chili
I spring curry leaves
For tempering:
1 tbsp coconut oil/ refined oil
1 tsp rai seeds
2 dried red chilies 1 sprig curry leaves
Method:
- Soak the following ingredients separately in water for about 30 minutes: – dal, dried red chilies, coriander seeds, cardamom and black peppercorns, as in the picture.
2. Drain the soaked dal and transfer it to a pressure cooker.
3. Add salt, turmeric powder, and 2 cups of water.
4. Place the cooker on the stove and cook on high heat until the first whistle.
5. Reduce the flame to minimum and cook for 2 minutes.
6. Switch off the heat and let the cooker cool down naturally.
While the dal is cooking, prepare the ingredients to be ground.
7. Wash and remove the curry leaves from the stem.
8. Wash and chop the green chili. Other ingredients such as dried red chili, cardamon and black peppercorn, coriander seeds are already been soaked.
9. Place all the ingredients in a grinder and grind them into a fine paste, using as little water as possible.
10. Transfer the ground spice mixture to a bowl and set aside.
Once the pressure cooker has cooled down,
11. Open the lid and gently mash the cooked dal with a spoon to break it down slightly.
12. Prepare the ingredients for tempering by – removing curry leaves from its stem and breaking dried red chilies into 3-4 pieces and discarding the seeds.
13. Heat oil in a pan over medium heat.
14. Then, add rai seeds to the hot oil and let them crackle.
15. Add the curry leaves and dried red chilies.
16. Sauté for a few seconds.
17. Add the prepared spice paste. Continue sautéing.
18. Stir and fry the spice paste until the oil starts to separate and ooze out.
19. Then, add the cooked dal and mix everything together well.
20. Adjust the consistency of the dal by adding water as needed.
21. Bring the mixture to a boil, then reduce the heat to low.
22. Simmer the dal for 3-5 minutes. Switch off the heat.
23. Serve the delicious dal hot with steaming rice!
Happy cooking !
Coming up next…………………Dal from Puducherry.
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Dal On The Table 