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Turichya Dalipasun Banavleli Tikhat Dal

Turichya Dalipasun Banavleli Tikhat Dal

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तूरीच्या डाळीपासून बनवलेली तिखट डाळ या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information Aboud Dish :

Turichya Dalipasun Banavleli Tikhat Dal (Hot Dal Made From Pigeon Pea Pulse) is a spicy dal and it is very good to eat with hot rice and chapati. In the Konkan region, spice and hot spice are used instead of green chillies to make turichi dal spicy. The use of spice and hot spice gives a very good color and enhances the taste of dal. In the Konkan region, Turichya Dalipasun Banavleli Tikhat Dal or Hot Dal Made From Pigeon Pea Pulse to be eaten with rice in household meals. Tur Dal or Pigeon Pea pulses rich in protein, carbohydrates and fiber, so it is important to include pulses in your diet for growth and development. That is why in India tur dal is considered to be one of the most important grains in the diet of Indians. In Turichya Dalipasun Banavleli Tikhat Dal or Hot Dal Made From Pigeon Pea Pulse, ingredients like tomatoes, garlic and kokum are used in moderation to reduce the bitterness of pulses as they are bitter in taste. In Konkan region, Turichi Dal or Dal made from Pigeon Pea Pulse is made into sweet (Godi Dal) and hot (Tikhat Dal) dal with hot rice, so Turichi Dal or Dal made from Pigeon Pea Pulse is very famous in the Konkan region.  

Speciality :

The main feature of the dish Turichya Dalipasun Banavleli Tikhat Dal or Hot Dal Made From Pigeon Pea Pulse is that for those who do not like sweet dal to eat with rice, Hot dal made from Pigeon Pea pulse can be a great plan of ​​dal. Adding tomatoes to the Turichya Dalipasun Banavleli Tikhat Dal or Hot Dal Made From Pigeon Pea Pulse reduces the bitterness of the pulses and gives a mild sourness, but in the Konkan region, the right amount of kokum is added to enhance the sour taste of the pulses. The specialty of Konkan region is the use of Kokum for sour taste in food. Adding kokum to the dal makes the dal even more delicious. Most of the people love to eat hot and acrid food with spicy and sour taste, so the famous dish of Kokan region that is Turichya Dalipasun Banavleli Tikhat Dal or Hot Dal Made From Pigeon Pea Pulse can be the favorite dal of most people. 

Ingredients :

1) Oil
2) Mustard Seeds
3) Seven To Eight Curry Leaves
4) Cumin Seeds
5) Five To Six Finely Chopped Garlic Cloves
6) Finely Chopped Half Piece Of Ginger
7) Asafoetida
8) Turmeric
9) Spice
10) Hot Spice
11) Two Finely Chopped Onions
12) Two Finely Chopped Tomatoes
13) Kokum
14) Salt
15) Two Bowls Of Turichi Dal (Pigeon Pea Pulse)
16) Water
17) Cilantro

Procedure :

1) To make Tikhat Dal from Turichi Dal or Hot Dal from Pigeon Pea Pulse, first wash two bowls of turichi dal with water three to four times. Then take the washed turi dal in a cooker, add two finely chopped tomatoes. Because of taking two bowls of turichi dal, add two and a half glass of water in the cooker to cook the dal. To remove the bitterness of dal, tomatoes are added to the pulses during cooking as the pulses are bitter in taste. Then cover the cooker, turn on the flame of a gas, put the cooker on it and take out the four whistles of the cooker to cook the turichi dal.
2) After four whistling of the cooker turn off the gas and after 5 to 7 minutes, lift the whistle of the cooker with the help of a spoon, remove the vapour from it and open the lid of the cooker carefully.
3) In this way, after the turichi dal is cooked properly, turn on the flame of a gas and put a big vessel on it. Add seven to eight teaspoons of oil to the vessel. Once the oil is well heated, add half a teaspoon of mustard seeds. After frying mustard seeds in oil, slightly reduce the flame and add seven to eight curry leaves, half a teaspoon of cumin seeds and a pinch of asafoetida. As soon as the scent arrives of mustard seeds, curry leaves, cumin seeds and asafoetida from bursting, add five to six finely chopped garlic cloves and finely chopped half piece of ginger. Fry all the bursting properly.
4) Then add two finely chopped onions and fry the onion properly in oil till it turns red.
5) Once onion turns red in oil, add half a teaspoon of turmeric powder. Adding turmeric to turichi tikhat dal will gives them a beautiful flavor, taste of turmeric and a light yellow color. Then add two teaspoons of spice and half a teaspoon of hot spice. Immediately add half a cup of water so that the spice and hot spice do not get scorched. Adding a little water to the mixture will cause it to boil quickly.
6) Then add cooked turichi dal from the cooker in the vessel, then add salt to taste and add water to the dal as required so that the turichi dal does not become too thick and too thin. Stir the turichi tikhat dal accordingly, so that all the bursting and salt are well mixed in the dal. To reduce the bitterness of turichi tikhat dal, we add tomatoes in it, but add four to five kokum to reduce the bitterness of turichi tikhat dal to make the pulse little bit sour, so that the taste of the turichi tikhat dal will be more delicious. The use of spice and hot spice instead of green chillies in turi dal gives the dal a spicy taste and makes the dal even more acrid.
7) After that increase the flame a little and put the spoon in inverted manner in the dal. (Note : By keeping the spoon in inverted manner in the dal, the dal will not overflow. ) Let the turichi tikhat dal simmer for 5 to 10 minutes. The aroma of turichi tikhat dal will waft and then dal will start to boil. Once the dal is well boiled, carefully remove the spoon with the help of handkerchief and turn off the gas and then add some finely chopped cilantro on it.

8) According to this, spicy and nutritious hot turichi dal will be ready to eat with soft and luscious rice. 

Taste : 

Slightly Sour Due To Kokum But Spicy And Delicious Due To Spices