Daali Paani (Dal)
A unique Nawayathi twist to the traditional dal, featuring a thin consistency with raw papaya.
Ingredients
- 150 grams Toor Dal (Soak for 2 hours.)
- 0.5 unit Raw Papaya (Peel and cut into 3-inch long pieces.)
- 6 leaves Curry Leaves
- 1 teaspoon Mustard Seeds
- 2 units Green Chillies
- 1 tablespoon Oil
- 1 medium Onion (Chop finely.)
- 1 medium Tomato (Chop finely.)
- 1 inch Tamarind
- 1 to taste Salt
- 4 cups Water (Adjust for desired consistency.)
- 2 tablespoons Coriander (Chopped, for garnish.)
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Instructions
- 1Soak the toor dal in water for about two hours to ensure it cooks easily.
- 2In a pressure cooker, combine the soaked dal, water, and turmeric. Cook until the dal is soft. Once cooled, blend it using a hand blender or beat it with a churner.
- 3In a pan, heat oil and add mustard seeds. Allow them to splutter, then add green chillies and curry leaves. Sauté until fragrant. Add chopped onion and cook until golden yellow.
- 4Add chopped tomato to the pan and cook for about 3 to 4 minutes until soft and juicy. Add raw papaya, water, and salt. Cook until the papaya is almost tender.
- 5Once the papaya is nearly cooked, add the blended dal and tamarind. Adjust the water to achieve a thin consistency. Cook until the papaya is fully tender.
- 6Turn off the heat once the papaya is fully cooked. Garnish with fresh coriander. Serve hot with white rice, ghee rice, or biryani.
