Katt Saar

Sorry for not living up to my promise of posting this recipe soon. I'm not having any excuse to explain my laziness in posting recipes ;)

Also my Personal Blog is starving without any posts since a very long time. I've got to get over my detachment from it and soon be posting articles there too. :)

Anyways, coming to today's post (if you've seen my previous posts) is a part of the mini meal post.

Its a simple curry made of dal. Generally in my native language its called Katt Saar or Kattu Saaru. If I'm not mistaken some even call it Thove. The most important part of this kattu saaru is the tempering (seasoning or tadka). The tempering should contain all the ingredients, only then the curry will have a good, delicious and inviting taste.

The usual toor daal that we cook in Indian homes is nothing but pigeon pea . The pigeon peas are dried, their outer coating is removed and they're split. Thats how Toor daal is made.


The preparation goes as follows.

Ingredients (For 5-6 servings)

1 and 1/2 cups of split Pigeon Pea / Toor Daal
2 medium sized red tomatoes
3 thin sized green chillies
Ginger piece of 1 cm thickness and diameter
Coriander leaves (for garnishing)
8 cups of water
Salt to taste (2-3 full tsp)

Seasoning (Tempering)

3 dry red chillies
1 tsp mustard seeds
1/2 tsp cumin seeds
7-8 chopped curry leaves

Method

Boil the toor dal. You can do this in a pressure cooker or in a vessel too.

Chop the tomatoes and slit the green chillies.

Add 2 cups of water to the tomatoes and chillies and bring it to a boil.

Add a piece of chopped ginger to the boiling mixture.

Next you need to add the boiled lentils (dal). Stir gently and remove the lumps if formed.

Bring it to a boil.

Once the mixture comes to a boil add the remaining amount of water. Let it come to a boil and then add salt.


Add the tempering (seasoning) to the saaru.


For the seasoning:


For 2 tbsp of hot ghee/vegetable oil add a teaspoon of mustard seeds. Let the mustard seeds finish popping. Then add a teaspoon of cumin seeds, dried red chilly and curry leaves. Roast it for 15 seconds and add it to the saaru.


Garnish the saaru with coriander leaves. Serve it hot with rice or chapathi.


This is one of my favorites in the list of comfort food.


Happy cooking and take care :)