Dal from Puducherry

The union territory of Puducherry consists of four regions, namely Puducherry, Karaikal, Yanam and Mahe.  All these regions are geographically located separately from each other.

Puducherry and Karaikal are in Tamil Nadu state on the eastern coast and surrounded by Bay of Bengal, while Yanam is also in the eastern coast of Andhra Pradesh and surrounded by Bay of Bengal.  Mahe is on the western coast of Kerala state and surrounded by Lakshadweep Sea, which is a part of the Arabian Sea.

Puducherry is inTamil Nadu on the eastern coast and surrounded by Bay of Bengal. It was a French colonial settlement established in 1674 known as Pondicherry then. The French East India Company founded the city, and it became a major trading center. Over the years, Pondicherry changed hands several times, with the British and Dutch competing for control.

Karaikal is also inTamil Nadu on the Coromandel Coast.  In 1739, the French established it as trading post which eventually grew into a full-fledged town. It remained under French control until 1954 before becoming a part of Indian Union territory.

Mahe is on the western coast (Malabar) of Kerala state and surrounded by Lakshadweep Sea, which is a part of the Arabian Sea.  It was a French trading post established in 1721. The French built a fort and a town, which became an important center for the export of spices, particularly pepper. Mahe remained a French enclave until 1954, when it joined the Indian Union.

Yanam, located in the Godavari delta region, was a French colonial outpost established in 1723. It was a major center for the production and export of salt, rice, and other commodities. The town remained under French control until 1954, when it, along with the other French enclaves in India, became part of the Indian Union.

For the dal

150 gm toor dal

½ tsp turmeric powder

½ tsp salt

1 medium size tomato

1 medium size onion

2-3 clove of garlics

150 gm pumpkin (you can add any vegetable of your choice)

1 small size lemon Tamarind

1 tsp jaggary powder

2 tsp samber powder

1 tbsp refined oil

Sambar masala (Roast and grind)

1 tsp peppercorn

1 tsp cumin seeds

1 red chilies

1 sprig of curry leaves

Tempering:

1 tsp black mustard

1 sprig of curry leaves

2 Green chilies

1 tbsp refined oil

1. Wash and soak the dal for about 10 -15 minutes.
2. Transfer the dal to the pressure cooker. 
3. Add salt and turmeric.  Add 1 cup of warm water.
4. Cook on high heat till the first whistle, then reduce heat to minimum and cook for 2 minutes more. Let the cooker cool by itself.

5. Soak 1 teaspoon of jaggery and a small lemon-sized piece of tamarind in hot water for about 15 minutes.

6. Once the water cools, squeeze out the tamarind juice and set it aside.

7. Finely chop the fresh tomatoes after washing them.

8. Wash and prep the pumpkin by removing the seeds, but leave the tender skin intact – it helps maintain the shape of the pumpkin pieces during cooking.

9. Peel, wash, and chop the onion, and grate the garlic.

10. Heat a pan over medium heat. Roast the peppercorns, cumin seeds, dried red chilies (seeds removed), and curry leaves until the curry leaves turn crispy.

11. Remove the pan from the heat and let it cool.

12. Then, grind the roasted spices into a fine masala and set it aside.

13. Once the pressure cooker has cooled, stir the dal until it reaches a mushy consistency.

14. Add about 1 cup of warm water and set aside.

15. Heat oil in a large pan over medium heat.

16. Sauté the onions for a few seconds, followed by the grated garlic.

17. Add the tomatoes and sauté until they’re softened

!8. Add the pumpkin pieces and a pinch of salt.

19. Mix well, cover the pan, and let the pumpkin cook partially, stirring occasionally.

20. Once the pumpkin pieces are partially cooked, add 2 tsp of the ground masala and the tamarind water and mix well.

21. in the cooked dal.

22. Add a little warm water to achieve your desired consistency. 

23. Bring it to boil and cook for about 2 minutes

24. and slit the top of the chilies. 

25. Wash and remove the curry leaves from the stem.

26. Heat 1 tablespoon of refined oil in a pan over medium heat.

27. Once hot, add the mustard seeds and let them splutter.

28. Add the split green chilies and curry leaves, sautéing for a few seconds.

29. Pour the tempering mixture over the cooked dal and gently stir.

30. Cover for a minute to allow the flavors to infuse. Serve hot with rice or idli – it’s absolutely delicious! Give it a try and experience the flavor for yourself.