Friday, 24 January 2014

Daal/ Red Lentils

Daal is a humble ingredient yet satisfying and  beats the festive dishes if prepared well. I used red lentils here but you can use the yellow ones as well. One of the easiest meals to make. That's the reason on laundry days, this is a staple. Just a few ingredients and you have a delicious meal to gobble.


Yellow Lentils/ Masoor daal                        1 cup
Salt                                                             1.5 tsp
Turmeric                                                      1/4 tsp
Crushed red chili                                         1 tsp
Coriander powder                                       1/2 tsp
Cumin seeds                                                1/2 +1/2 tsp
Black pepper whole                                     6-8 pcs
Curry leaves                                                5-6
Mustard seeds                                             1/4 tsp
Garam Masala                                             1/4 tsp
Coriander leaves                                          1/4 cup
Butter/Ghee /Oil                                           4 tbsp
Red chili powder                                          1/4 tsp Optional


Wash the lentils really well and soak in warm water for half an hour.
Put the lentils in the pot with 5 cups of water.
Once it comes to a boil reduce the heat and skim the foam forming on top.
After five minutes of skimming add salt, turmeric, crushed red chilies, coriander powder, black pepper and 1/2 tsp of cumin seeds. Put the lid on leaving half of the pot open and half covered with the lid.
Let cook for 35-40 minutes until lentils are in one mass and you cannot see lentils and water separate.
At this time you can adjust the consistency of the daal. Add water if you like it thin or increase the heat to thicken it.
In a frying pan heat the ghee for tempering/tadka/baghaar. Put cumin seeds and mustard seeds in a bowl. Put red chili powder in a spoon.
Once the oil is hot, add cumin seeds and mustard seeds. The moment they splutter add curry leaves and turn the heat off. Sprinkle red chili powder and immediate pour over the daal.
Add coriander leaves and sprinkle garam masala on top. Serve with fluffy steamed basmati rice and onion pickle.
You can also add chopped green chilies but its totally optional.

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