- Category: Misc
- Created on Tuesday, 15 December 2009 18:21
- Last Updated on Saturday, 15 March 2014 21:26
This is a simple yellow daal recipe. You can have this daal with chapati, as it is quite thick in consistency. This recipe is tailored towards bachelors who have to cook, rather than chefs.
Ingredients (to serve 2 people)
- 1/3 cup of yellow daal (also called moong daal)
- 2/3 cup of water
- 1 tsp of salt
- 1 tsp of turmeric
- 1/2 tsp of red chilli powder
- 1 tsp of garam masala powder
- 1 tsp of cumin powder
- 1 tsp of ginger garlic paste
- 2 table spoon of oil (make it 3 table spoon if you do not have non-stick cookware)
- 2 small tomatoes, chopped finely
- 1 small onion, chopped finely
- optional, 1 spring onion, chopped
- optional, some cilantro leaves, chopped
Wash the daal in water 2 times. Put the yellow daal, water, turmeric, salt and red chilli powder in a pressure cooker. Put the cooker on the stove till you hear 3 whistles from the cooker. Remove the cooker from the stove and let the pressure release on its own.
While the daal is being cooked in the cooker, put the oil in a frying pan and put it on stove on medium heat. When the oil is warm (it should be just smoking), add the ginger garlic paste to it. Keep moving the paste around so that it does not stick to the frying pan and it does not get burnt. After around 15 seconds, add the finely chopped onion to the frying pan. Keep the stove on medium heat and constantly keep stirring the mixture. When the onions have turned brown, add the tomatoes to the pan. Keep stirring while you keep the heat on medium for another minute.
In a small saucer, put the garam masala powder, cumin powder and a few teaspoons of water and mix them well. Add this mixture to the frying pan. Mixing the masala powder separately in a saucer makes it easier when we add them to the frying pan. Keep frying on medium heat this till the tomato and the onion separate out. This should happen in 2-3 minutes. Remove the frying pan from the heat.
By this time, the cooker would have released its pressure. Remove the lid and taste a bit of the daal to see if there is enough salt and if the daal is cooked well enough. With a ladle, mush the daal into a puree. Add the tomato, onion and spice mixture (that you have in the frying pan) into the daal and stir it well.
Add the spring onion and cilantro leaves on the top for more taste and smell.