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.
Wash arhar dal 3-4 times under running water, drain and keep aside.
Heat mustard oil in a cooker. Temper with roughly crushed black peppercorns and hing.
Next to add the curry leaves and ginger-garlic paste, sauté for a few seconds.
Add dal, green chilli, salt, turmeric powder, and chopped coriander leaves. Mix well.
Add water, the water level should be 1” up from the dal.
Check after 3-4 whistles. You need to cook the dal with the grains visible and mushy at the same time.
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.
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.
Garnish with fresh coriander leaves, serve hot with Rice or Roti/Phulka.