A simple, quick and easy dal with a dash of teppal for flavour. Teppal or Tirphal, a variety of sichuan pepper with a distinct flavour is a regular spice used in Konkani and Goan cuisine in a variety of dishes.
- 1/4th cup split pigeon peas / toor dal
- 4 tbsp freshly grated coconut
- 1/4th tsp turmeric powder
- 21/2 tsp bedgi or kashmiri chilli powder (adjust to taste)
- 4 to 5 teppal (remove the shiny black seed in it)
- 2 kokum OR a piece of tamarind
- Salt to taste
- Rinse the toor dal well till water runs clear. Soak it in water for about 30 minutes(soaked dal helps in faster cooking of the dal).Pressure cook the dal until pressure is released 3 times, so that the dal is cooked well. Transfer the cooked dal in a deep pan, mash it well,add a little water to get an even consistency and let it simmer on low heat.
- Grind freshly grated coconut, turmeric powder, chilli powder to a smooth paste adding little water. If using tamarind grind it along with the coconut. Crush the teppal slightly in a mortar and pestle. DO NOT make fine powder. Just a slight crush so that its flavours are released into the dal. You should be able to set the crushed teppal aside while eating and should not be consumed.
- Add the ground paste and crushed teppal and kokum(if you are using kokum)to the boiling dal and let it simmer. Add little water if required to get desired consistency and bring the dal to a boil.
- Serve hot with steaming hot rice and shallow fried fritters of your choice.
- It is very important to REMOVE the shiny black seed in the teppal.
- Teppal has a very strong pungent flavour, hence it is not consumed directly. DO NOT CONSUME THE TEPPAL while eating DISCARD it as it has a very strong taste. Teppal is used to add flavour and aroma to the dal.