Anyone who has been to Indian or have dinned at Indian restaurants, know this dish. Though, little anyone knows about the importance of Daal (lentil) as a part of our meals. For an average Indian Daal comprise of their day to day meal. It is an essential for a vegetarian to have a bowl of lentils at least once in a day. And I think Daal is quite National, it surpasses regions, religions, veg or non-veg food habits and unites Indians— we all love our bowl of Daal-Chawal (lentil-rice) or Daal-Roti.
Lentils along with Cereals make a complete protein for a person’s diet and that’s why it is a standard meal for an average Indian. It is a basic necessity of our lives. Indian markets on an average sell at least 15 different varieties of lentils, apart from that you will find some specific locally grown beans & lentils in all regions that will be consumed locally. Like below you will notice a very rare Black Soya Bean lentil, very popular in North Mountainous region of India. I tasted in Uttranchal State. Very unique and a super food.
Let’s try today the simplest yellow Daal that you are seeing above- yellow moong and coral lentil mix. There are quite a few of yellow lentils, like split moong lentil, chana, arhar or tovar daal, matra (made of peas), urad dhuli (split-shelled urad), and masoor dhuli (coral lentil). If cooked without any spice, it will turn into a pale yellow color. But adding a pinch of turmeric will turn it into a bright yellow daal.
Ingredients for 4 pax:
1/2 cup moong lentil
1/2 cup masoor (coral lentil)
- Wash 2-3 times with cold water and soak for around 20 minutes to 30.
- Now if you are using pressure cooker than add lentils and 2 cups of water
- If you are using a pan (choose a thick bottom pan), then add lentils and around 3 cups of water.
- Add 1/4 tsp turmeric and 1 tsp salt.
- Pressure cook the daal for 10 minutes (4-5 whistles) on a medium low heat until dal is cooked nicely with a smooth consistency.
- In the pan you will atleast take 20 minutes.
whisk daal for a smoother texture. It should smoothen on its own, you would not need a blender. Check a little lentil it should be pressing with a soft touch. That’s a cooked lentil. If you still feel the grain, let it further cook. Don’t blend the uncooked daal, it is very bad for your digestion, it can create colic pain.
Tempering Dal Tadka
Tempering or Tadka as it’s known in India is something that is added from above after a dish is prepared. Usually, it is done with Daals only but tempering can be added to any dish to enhance the flavors.
- 1 small finely chopped onion
- 1 medium tomato chopped.
- ¼ tsp cumin seeds
- 2 -3 cloves of garlic, little piece of ginger, green chilli (pounded into a paste)
- 1/2 tsp of Chilli powder
Heat Ghee in a frying pan (alternatively use coconut oil or any other light oil)
add cumin seeds
add onion, ginger garlic paste in heated ghee
Let it golden brown on medium heat 1 to 2 minutes. Take care that it doesn’t get burnt, add a dash of water if pan gets too hot.
Then add diced tomatoes, red chilli powder
cook for another minute till you see the fat separated from the masala
Now add the cooked daal immediately.
Add freshly chopped coriander (dhaniya) in daal.
Give a good stir and mix well. Daal is ready now.
4 Fine Chopped garlic pods
1 tbsp Ghee
- Heat Ghee
- Add garlic (let it get little brown)
- Add cumin seed
- Add Red chilli powder
Now immediately pour this over the cooked lentils. This tadka will bring an amazing flavor to your lentils. And the best part you don’t need many things to chop!!! Enjoy freshly made Daal with plain boiled Rice.
Don’t forget to add a dollop of Organic Ghee Pure Cow Ghee on your plate.