“Vali- Mashingasanga Dalitoy (Malabar Spinach- Drumstick Spiced Tuvar Dal)” … dal is always a favorite of every Indian and each home treasures their own secret recipes and they all taste lovely … here is a simple veggie dal that tastes awesome served with rice during meals … Yummilicious …
** There is nothing exclusive that I can write about dal which is a common dish in every home prepared to be served during meals. Throughout my childhood I savored dalitoy with rice almost every day as I was hesitant to try gravy masala dishes though Amma always insisted that I atleast give it a try. Gone are those days and sometimes I wish I could turn the clock back to once again sit on my chair at the dining table while Amma fed me dalitoy- rice with her hands as I enjoyed my lunch while swinging my legs to be scolded often to sit properly while having food. It’s been 6 months since amma left for her heavenly abode but there is not a day when I miss her, her talks on phone, her food and above all her warmth of her love, I pray Sri. Hari to keep her happy in heaven with dear Aanu.
** Coming to recipe, my watchman had given plenty of Drumsticks from his village and despite preparing most of the dishes they were still a few left. I had often come across drumstick recipes on net, but frankly, I was in no mood to give it a try or think of preparing something different. I am sure many will agree when I say there are days when you are lost to memories and just cannot go about thinking. Again, there was some Malabar spinach/ vali chopped and kept ready too, so I just went and prepared this dal, which is similar in lines of dalitoy but with inclusion of these two veggies. Tasted great served paired with rice, ponsa upkari (ripe jackfruit bhaji) and donnemirsange bajo (capsicum bajia). In all we enjoyed this meal very much as we watched the downpour of rains.
** Here is my recipe for “Vali- Mashingasanga Dalitoy (Malabar Spinach- Drumstick Spiced Tuvar Dal)” … my style …
** Ingredients :
Tuvar Dal/ Tori Dali/ Split Pigeon Peas/ Torgari Bele : 1 cup
Drumstick/ Mashingasanga/ Shenga/ Nuggekayi : 1 large or 2 medium
Malabar Spinach/ Vali/ Basale/ Mayalu : 1 cup finely chopped.
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 2-3
Haldi/ Turmeric Powder : ½ tsp
Limbiyo/ Nimboo/ Lime : 1 small sized
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Cow’s Ghee/ Toop : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Asafoetida/ Hing : 1 tsp
Dry Red Chillies/ Sukki Mirsanga/ Sookhi Mirchi : 3-4
Curry Leaves/ Kadipatta/ Karbevu :10-12 fresh ones.
** Wash and soak tuvar dal (tur dal/ tori dali) in water for 30 minutes. Drain off the water, wash well and add into pressure cooker pan along with 2 cups of water and pressure cook on medium heat to 3-4 whistles. Remove and let rest to allow the pressure to release on its own. When able to open the lid, do so and add the cooked dal into a vessel and churn it to get an even textured dal, keep it ready aside.
** Peel the outer skin of drumstick/ mashingasanga using string method. Wash well and add into a pan with little bit of water and bring to a boil, lower the heat and cook until the drumstick is just cooked 80%. Remove, and add it to the cooked dal and keep them aside. In the same kadai wash and finely chopped vali (Malabar spinach) along with some tender stems if any cut to ¼ inch sizes. Cook it in little bit of water until almost done. Remove and add this to the dal- drumstick cooked and kept aside.
** Check the consistency of the dal and add more water only if required, you need to keep this dal slightly thicker textured. Add in green chillies (tarni mirsanga) cut lengthwise, haldi (turmeric) powder, salt (meeta) to taste and mix all the ingredients well and bring to a boil in medium heat stirring often to avoid been burnt. Lower the heat to minimum and let simmer for a while we prepare tempering.
** For Tempering/ Pannaka/ Tadka : Heat ghee (toop)+ coconut oil (narlel tela) in small pan, when hot add mustard seeds (sasam), when they begin to splutter, add the red chillies cut to small pieces, along with hing (asafoetida) powder and curry leaves (karbevu). Fry for a few seconds, remove and pour it over the simmering dal and mix well. Continue to cook for 2 minutes, then remove and keep it aside covered to rest for 5-10 minutes for the flavors to be infused and it is done.
** “Vali- Mashingasanga Dalitoy (Malabar Spinach- Drumstick Spiced Tuvar Dal)” is done and ready to be served. Dal always tastes best served with rice along with a few side dishes and this one rightly tastes so. I served it with rice along with Donnemirsange Bajo (Capsicum Bajia), Vali- Mashingasanga Dalitoy (Malabar Spinach- Drumstick Spiced Tuvar Dal), Arda Pikkile Ponsa Upkari (Semi Ripe Jackfruit Bhaji/ Stir Fry) for lunch and it was fantastic. As I mentioned I was not in a good mood through the morning, somehow Amma was on my mind through my daily chores, I prepared this meal without any expectations lost in thought but surprisingly hubby loved it very much and so did I. Do try these simple and healthy dishes and enjoy with your family and friends.
** For more “Dal/ Saar” recipes, please browse through the common link shared below …
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