DAAL

Daal is made of lentils and can be little bit spicy.

Prep Time: 10 minutes plus 30 minutes soaking time

Cook Time: 40 minutes

Serves: 6-8

INGREDIENTS
  • Toor Daal – 1 cup
  • Mung Daal without Skin – 1/2 cup
  • Mung Daal with Skin – 1/2 cup
  • Chana Daal – 1/4 cup
  • Urad Daal – 2 Tbsp
  • Salt – 1 tsp
  • Water – 4 cups
  • Oil – 1 Tbsp
  • Ghee – 1/2 Tbsp
  • Dry Red Chili – 1
  • Turmeric – 1/2 tsp
  • Onion – 1 medium, finely chopped
  • Ginger – 1 Tbsp, minced
  • Garlic – 1 Tbsp, minced
  • Green Chilies – to taste, finely chopped
  • Tomato – 1 large, pureed
  • Salt – to taste
  • Coriander Powder – 1 Tbsp
  • Garam Masala – 1 tsp
  • Cumin Powder – 1 tsp
  • Red Chili Powder – 1/2 tsp
  • Water – 3 to 4 cups
  • Lime/Lemon Juice – to taste
PREPARATION
  • Combine all Daals and wash thoroughly. Soak for 30 minutes.
  • Drain soaking water and add soaked Daals to a pressure cooker.
  • Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
  • Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
  • Add Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
  • Add Turmeric Powder and Mix.
  • Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
  • Add Garlic, Ginger and Green Chilies and cook for 2–3 minutes.
  • Add pureed Tomatoes and cook until oil separates from the mixture.
  • Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.
  • Add cooked Daals and mix well.
  • Add 3-4 cups of Water allow Daal to come to a boil.
  • Garnish with Lime/Lemon Juice.
  • For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
  • Add Red Chili Powder, mix and add to top of prepared Daal.

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