Amla Dal | Usirikaya Pappu | Amla Dal Recipe | Vismai Food

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Amla Dal The Amlas are boiled and ground to a paste with Green Chillies. This mixture is added to boiled Tur Dal. This Amla Dal is a winter special recipe. The Vitamin C rich Amlas are generally used to make Chutneys. This tasty Dal is another wonderful way of enjoying the Amlas which are loaded with health-giving properties.

The Amla Dal is prepared quite regularly in my family. It is a hot favourite with everyone. I am sharing this family recipe with you.

I have also given a few suggestions about alternate methods of preparing this dal. Do look at the Tips.

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Tips

Gooseberries (Amla):

For the measure of Dal suggested in the Recipe, it is sufficient to take 5-6 Amlas.
I suggest that you grind the Amla Green Chilli paste slightly coarse. The Amla tastes good when it is felt by the palate and you can bite into the small pieces in the Dal

Dal:

If you are using Moong Dal instead of Tur Dal, let the Dal be slightly loose and thin. This Dal has the tendency to dry up and tighten up when it goes cold.

Chillies:

Dry red Chilli is not used in this recipe. Since we use only green chillies, we should adjust the amount of Green Chillies according to the pungency of the chillies selected by you.

Amla Dal | Usirikaya Pappu | Amla Dal Recipe | Vismai Food - Recipe Video

Amla Dal | Usirikaya Pappu | Amla Dal Recipe | Vismai Food

Veg Curries | vegetarian

Prep Time 2 mins
Soaking Time 1 hr
Cook Time 30 mins
Total Time 1 hr 32 mins
Servings 5

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Ingredients

For the Amla Paste:
6 Amlas
1 ½ cups Water
5 - 7 Green Chillies
For boiling the Dal:
½ cup Tur Dal
2 Green Chillies
¼ tsp Turmeric
1½ cups Water
To season the Dal:
½ cup Oil
¼ tsp Fenugreek seeds (Methi dana)
1 tbsp Mustard Seeds (Rai)
2 Dry Chillies
1 tbsp Chana Dal
2 pinches Asafoetida (Heeng)
½ tsp Cumin (Zeera)
10-12 cloves Garlic (Crushed)
3 sprigs Curry Leaves
½ cup Onion (Finely chopped)
2 Tomatoes (Finely diced)
Salt -To taste
Coriander Leaves (Kothmir)- A little

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Instructions

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Wash the Tur Dal and soak for about one hour.
Boil the Amlas in water. Set aside to cool. Reserve the water in which the Amlas are boiled.
Boil the Dal with Turmeric and Green Chillies to a soft consistency.
Take the seeds out from the boiled Amlas. Grind the Amla pieces coarsely along with Green Chillies.
Heat oil in a pan. Fry the Methi seeds. When the Methi turns colour, add Rai, dry Chillies, Chana Dal and all other seasoning ingredients. Fry well.
Add the finely chopped Onions to the above mixture and fry till onions turn soft.
Now add the Tomatoes to the mixture and cook for 5-6 minutes.
When the Tomatoes turn pulpy, add the boiled Dal and let it cook for 5-6 minutes.
Add the Amla paste and the water reserved from boiling the Amlas. Cover the pan and cook for 3-4 minutes. Let the Amla flavours get infused with the Dal.
Sprinkle Kothmir over the Dal before taking it off the fire.