Everyday Dal

Split Pigeon Peas cooked in simple spices … you can’t get bored of this 😉

Dal is very staple to Indian diet. From north to south, east to west, you would find that there is some or the other version of dal eaten in many Indian households. The consistency can be made a little thick to go with rotis or medium for rice. To an Indian, dal is comfort food. I sometimes like to eat it as a soup too, just by itself!

We normally have dal about two times a week. Mr. Chocolate Guy loves just about any type of dal cooked this way. The kids love it too and eat their food without any drama. Perhaps, its the taste that we tried inculcating in them since the time they were babies or perhaps just the genes, I am not really sure.

Dal
Dal
Everyday Dal
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Ingredients
  1. Split Pigeon Peas/Toor Dal - 1.5 cups
  2. Oil - 1 tbspn
  3. Ghee - 1 tbspn (Optional but gives a very good flavor)
  4. Cumin Seeds - 1 tspn
  5. Onion - 1 medium, chopped
  6. Ginger - 1 inch, grated
  7. Garlic cloves - 4, minced
  8. Green Chillies - 4 or to taste
  9. Tomato - 1 large, chopped
  10. Turmeric powder - 1/2 tspn
  11. Red Chilli powder - 1/2 tspn or to taste
  12. Salt - to taste
  13. Coriander leaves - For Garnish (Optional)
Instructions
  1. 1) Wash and soak toor dal with 3.5 cups water for about 10-15 minutes. Add a tablespoon of salt. Pressure cook for 1 whistle on high flame and for 2 whistles on medium low flame. Switch off the flame. Let the pressure drop by itself.
  2. 2) In a separate pan, heat oil. Once hot, add cumin seeds and let them sizzle.
  3. 3) Add ghee. Add ginger and garlic and let cook for a few seconds.
  4. 4) Add onion, green chillies and 1/2 tspn of salt and let cook for 3-4 minutes.
  5. 5) Add tomatoes and both the powders and let cook until tomatoes almost melt in the mixture.
  6. 6) Add the boiled dal. Add about 2 cups of water to adjust the consistency to your liking and mix well. Adjust seasoning. Let it come to a boil. Switch off the flame. Garnish with coriander.
Notes
  1. Serves: 6-8
Notes
  1. The same recipe may be used to prepare split moong dal and masoor dal(red lentils). However, in case of moong dal, add about a tablespoon of lemon juice in step 6 just before switching off the flame.
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Moong dal
Moong dal

 



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