I’m one of those people who get sick of eating the same things over and over again. Rice and daal (lentils) particularly. However, the great thing about daal is that it’s made in such a wide variety of ways. Every household has their own style of daal, and no two are the same.
If you browse through an Indian grocery store, you’ll see exactly how much variation is possible. There are rows upon rows of different types of daal. I usually just buy the standard yellow moong daal and channa daal. The other day, I decided to be a little more adventurous. A packet of mixed green and yellow moong daal caught my eye.
“Ah, this is like from a village”, my husband commented when I showed him.
I decided to get creative and throw a bit of everything into the pot (I don’t use a pressure cooker — those steaming, hissing little monsters still freak me out!) when making the daal. I wanted it to be as hearty and as filling as possible. Here’s my recipe for the daal in the photo.
- 1 chopped onion.
- 1 chopped tomato.
- 4 dried red chillis.
- a handful of chopped fresh dhania (coriander/cilantro).
- 1 large teaspoon of ginger garlic paste.
- a pinch of jeera (cumin) seeds.
- a pinch of rai (black mustard) seeds.
- a pinch of haldi (tumeric) powder.
- 1 cup of moong daal.
- 4 cups of water.
- salt to taste.
Heat a small amount of oil in the pot, and cook the cumin and mustard seeds until they pop.
Put in the chopped onions and ginger garlic paste, and cook til onions are golden.
Put in the dried red chillis, tumeric powder, and daal. Lightly fry the daal for a minute or two (add a little water if necessary).
Put in the chopped tomato, water, and salt. Cover the pot with a lid and cook until the daal is soft (add more water if necessary).
Put in the chopped dhania and stir it up. It’s ready to serve!
© 2010, Diary of a White Indian Housewife. All rights reserved. Do not copy and reproduce text or images without permission.
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