Morich means Golmorich (Black peppercorns), Kancha Morich (Green chilli), etc. in Bengali. Black peppercorn is a key ingredient in this dal recipe. Dal is always a comfort food, and this is one of my favourite dal recipes, especially when I want to eat dal and rice only. In Bengal, there would be always a side dish a fry or a sabji, which we serve with dal and rice. Having dal-rice without any side dish is more of a North Indian practice. And I adapted the habit in my Delhi years. This Morich Dal recipe has influence from both parts of the country I can remember years ago in a lazy morning, I wanted to cook something simple and added everything in the cooker along with a good amount of crushed black peppercorns, and this is how the recipe was born and later became a staple in my kitchen. It’s an easy to make, flavourful dal which you must try at home. And if you’re making this recipe don’t forget to share your experience with me. 🙂
Morich Dal/Lentil with Black pepper
Cooked with crushed peppercorns and fresh herbs, this Morich Dal has all the beautiful flavours you can ask in comfort food. Easy to make, serve hot with Rice or Roti.
Ingredients
- 1 cup- Arhar/Toor Dal
- 1 tsp- Whole black peppercorns (roughly crushed)
- 1- Green chilli (halved)
- ½ tsp- Hing/Asafoetida
- 2 tbsp- Mustard oil
- ½ tsp- Turmeric powder
- Salt to taste
- 1 tbsp- Fresh coriander leaves (chopped)
- 8-10- Curry leaves
- ½ tsp- Ginger paste
- 1 tsp- Garlic paste
For tempering
- 1 ½ tbsp- Ghee/Clarified butter
- ½ tsp- Cumin seeds
- 1- Whole dry red chilli
Instructions
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Wash arhar dal 3-4 times under running water, drain and keep aside.
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Heat mustard oil in a cooker. Temper with roughly crushed black peppercorns and hing.
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Next to add the curry leaves and ginger-garlic paste, sauté for a few seconds.
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Add dal, green chilli, salt, turmeric powder, and chopped coriander leaves. Mix well.
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Add water, the water level should be 1” up from the dal.
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Check after 3-4 whistles. You need to cook the dal with the grains visible and mushy at the same time.
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Open the lid after the pressure has reduced. Check salt and adjust water if needed, the consistency of this dal needs to be medium-thick. If adding water, give it a quick boil over medium heat, uncovered. Remove from the heat, keep aside.
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In a tadka pan or frying pan heat ghee and temper with the ingredients mentioned For tempering. Transfer the tadka over the hot dal, and mix gently.
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Garnish with fresh coriander leaves, serve hot with Rice or Roti/Phulka.
