Today I’m posting a traditional Kannadiga preparation which is very popular at my place. It is an excellent accompaniment with spicy curries and is S’s and my elder son’s favorite. In recent days now that the elder son was around, I made this several times for him.
It’s an easy lentil preparation has a strong aroma and flavor of Jeerige (cumin seeds/ Jeera). The word kattu in Kannada means daal from which all the excess water has not been removed, basically it is the excess water in which the daal has been cooked. Ideally it should be a thin lentil preparation which resembles a lot to the rasam but my family likes it a little thick. I made it along with Alasande Palya and Aloo Gadde Hurda Uperi which are again family favorites and I’ve posted them earlier. This daal can be just had in a bowl in the winter as a soup too.
2 katori cooked tuvar daal
2tsp cumin seeds
3-4 green chillies finely chopped
1tsp ginger chopped
1tbsp coriander leaves chopped
1tsp cumin pwd
salt to taste
oil for cooking
Cook tuvar daal in a pressure cooker with a pinch of turmeric and a drop of oil. Both turmeric an.d oil help cook daal faster.
Let the pressure drop, remove the daal and mash it.
Heat about 2tbsp oil in a pan and once it is hot, lower the flame and add cumin seeds. This prevents the cumin from burning and turning black in color.
Once the cumin has spluttered add chopped green chilies, chopped ginger, coriander and saute for a few seconds.
Now add the cumin pwd, cooked daal and mix properly. Season the daal with salt and add about 1-1/2cups water.
Bring the lentil/daal to a boil and simmer.
Let it boil for 7-8mins.
Serve hot garnished with ginger juliennes.
I personally love this daal with a dash of lime.