Blogging is very addictive. I open up my blog with the intention of posting a recipe and before I start that, I will check some of my fav blogs and from the comments section on those blogs, I enter few more blogs and from there to few other blogs and this goes on. Does that sound like "been there done that" :) I'm sure it sounds familiar to every food blogger.
Here are some of the blogs I check almost every day.
RedChillies - I like her style of writing.
VeggieBelly - This blog I visit for it's amazing pictures.
Talimpu - Has some authentic south Indian recipes.
RedChillies maintains a food blog aggregator. My fav space on the web:) And, once you visit that page you are sure to get lost in the world of food blogs.
So, I opened up my browser to post this recipe and like I said, went to my fav blogs and from there to some other blogs, browsed for 2 hours and now back to posting the recipe:) here it is:
This is a simple soup/rasam kinda dish that got passed on from my grand mom to mom and from my mom to me.
Split moong dal with the coat: 1/2 cup
satl as required.
Ginger (grated) : 1/2 tsp
Oil/Ghee: 2 tsp
Mustard seed: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 5
Garlic: 1 clove
Turmeric: 1/4 tsp
Asoefetida(hing): a pinch
- Cook the moong dal with water and salt in a pressure cooker until you get 2-3 whistles.
- Remove the cooker lid and add more water and ginger and the dal cook in the water for 10-15 minutes without the lid.
- Make sure the dal becomes soft and gets blended into the water.
- In a seasoning pan, add oil and when the oil is hot, add all the seasoning ingredients in the order mentioned.
- When the seeds start spluttering add the seasoning to the dal and water mixture and remove from heat.
- Adjust salt.
- Add more red chillies if you like it more spicy. all the spice in this recipe comes form red chillies.
- Optionally you can use oil instead of ghee(clarified butter) for seasoning or you can use half oil and half ghee.
- Serve with steamed rice.