Masoor Daal
Source of Recipe
Shell
Recipe Introduction
This is one of my favourite "everyday" kind of daals.
Masoor is easy to digest, and also cooks faster.
List of Ingredients
2 cups masoor daal (split pink lentils)
3 cups water
1/2 tsp. turmeric
1 tomato (optional)
1 onion
1/2 tsp. jeera/ cumin seeds
1/4 tsp. asafoetida (hing)
10 curry leaves
1 or 2 slit green chillies
4 cloves of garlic, smashed
2 tbsp. oil
Recipe
Wash & clean the dal thoroughly and leave to soak for an hour. In a pan, add to the dal - salt, chopped tomatoes, turmeric, 3 cups water. Bring to a boil. Skim any foam that may rise to the surface. Reduce heat and cook covered for about 15 minutes until the dal is well cooked (add water if needed, to gain a medium consistency) Mash the daal coarsely with a wooden spoon.
To make the tarka or bagaar, heat the oil in a small saucepan, and when hot add the cumin seeds. Add immediately chopped onions & slit green chilli, and fry for a minute. Add asafoetida & curry leaves.
Pour this mixture into the daal, and bring the daal to boil. Turn off heat. Garnish with coriander leaves and lime juice, and serve over steaming hot white rice
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