Thali Menu #155 – Karnataka Thali
Karnataka is a state in the south western region of India. Originally known as the State of Mysore, it was renamed Karnataka in 1973. The capital and largest city is Bangalore, now Bengaluru, known as the Sillicon Valley of India.
About the Cuisine
Karnataka’s cuisine takes influence from its neighbours like Kerala, Andhra Pradesh, Tamil Nadu and Maharashtra and also its unique geography. The flavours change from region to region. Mangalore and Uttara Canara are famous for their tangy seafood. South Karnataka is known for various types of rice dishes known as ‘Bath’. North Karnataka food is much spicier in comparison to the other parts of Karnataka.
Food grains such as ragi, rice, jower, urad dal, semolina are some staples. Palm jaggery is also an important ingredient in Karnataka’s cuisine. It is famous for some iconic dishes like Mysore Pak, Bisibele Bhath, Mysore Masla Dosa and Ghassi’s of the coastal region.
This weekend, savour the flavours across this beautiful part of India.
Recipe of the week
Maharashtrian style tempered dal
For pressure cooking:
- ½ cup Toor dal or split pigeon peas
- 1 ½ cups Water
- ¼ teaspoon Turmeric powder
- Salt to taste
- 1 teaspoon Jaggery
- 2 teaspoon Ghee
- ½ teaspoon Cumin seeds
- ½ teaspoon red chili powder
- a pinch Asafoetida
Pressure cooking the Dal
- Wash Toor dal under running cold water till water runs clear.
- Soak the dal in enough water for at least 30 minutes.
- After 30 minutes, discard soaking water.
- Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
- Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
- Mash or hand blend the dal till smooth.
- Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
- Turn the heat to medium and bring the dal to a simmer.
- Let it simmer for 4-5 minutes.
Making the tempering
- Heat the ghee or oil in a small frying pan.
- Once hot add cumin seeds and let them sizzle.
As seeds sizzle, turn off the stove, wait for a few seconds.
Then add red chilli powder and asafoetida.
Immediately add the tempering to the dal. Stir well.
Serve hot with steamed rice.