Tangy South Indian Lentil Porridge Recipe

About this recipe

Tangy South Indian Lentil Porridge is a comforting breakfast dish that blends the earthy flavors of lentils with the tanginess of tamarind and the warmth of Indian spices. This wholesome recipe is brimming with balanced nutrition, featuring protein-packed lentils, aromatic curry leaves, and a hint of heat from green chilies. Perfectly suited for a united family, this porridge is both filling and light, making it ideal for starting your day. The dish is seasoned to medium spice levels, ensuring a delightful yet moderate kick. Accompanied by the goodness of coconut and tempered spices, it promises a hearty and satisfying meal without being overly indulgent.

Ingredients

• 500 g Toor Dal
• - Grated Coconut
• 100 g Tamarind Paste
• 200 ml Ghee
• 100 g Hing Khoda
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash the toor dal thoroughly under running water and soak it for 30 minutes to soften.
2. 2. Cook the soaked dal with turmeric powder in a pressure cooker for 3 whistles until soft and mushy.
3. 3. In a small bowl, dilute tamarind pulp with a little warm water and set aside.
4. 4. Heat ghee in a pan and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, green chilies, and hing.
5. 5. Add the cooked dal to the pan along with tamarind pulp, red chili powder, and salt. Mix well and cook for 5 minutes on medium heat.
6. 6. Stir in the grated coconut and let the porridge simmer for an additional 3-4 minutes.
7. 7. Garnish with chopped coriander leaves and serve hot with a side of fresh coconut chutney or plain idlis.