A protein-rich dish that is easy to make
I learnt Tanjore-style cooking from my mother and Mysore cuisine from my mother-in-law. Vendhaya masiyal is a dish I treasure making. When I moved as a young bride to Delhi my mother would send me recipes every week via letters. The masiyal was one such recipe that I mastered from her letter.
What you need
Toor dal - 1/3 cup
Channa dal - 1/3 cup
Moong dal - 1/3 cup
Mustard seeds - 1 tsp
Fenugreek - 1/2 tsp
Red chilli - 6 or 7
Asafoetida - a pinch
Tamarind – lemon-sized ball
Salt - as required
Cooking oil - as required
Curry leaves and coriander leaves, chopped - 2-3 tsp
Heat oil in a heavy-bottomed pan or pressure pan.
Add mustard seeds, fenugreek, asafoetida and red chillies, and allow to sputter.
Now add all the dals and sauté. When they turn golden brown, add sufficient water and pressure cook.
Soak tamarind and make a pulp.
When the dal is cooked, add tamarind pulp and salt.
Mash everything well in the pan and let it simmer for five minutes. Garnish with coriander and curry leaves.
Serve hot with rice and papad.