Monday, February 16, 2015

Kaali masoor dal- Whole brown lentils

Dal- roti are the back bone of Indian home cooking. This dal spells 'comfort food' for me. It goes well with chapati and/or rice and is one of the family's favorite.

Kaali masoor dal- 1/2 katori
Ginger- 1' piece, grated
Onion- 1, chopped
Tomato- 1 , small , chopped
Garlic- 2 cloves, chopped
Whole red chilli-1
Salt to taste
Ghee- 1 tsp
Haldi (turmeric powder)- 1/4 tsp

How to make:
Wash the daal thoroughly.
Boil the dal in a pressure cooker with 1 and 1/2 katori water. Please add salt, haldi and grated ginger before boiling.
In the meantime, prepare the tadka (tempering). Heat Ghee in a small Kadhai. Add chopped Onions and fry till pink.
Add finely chopped Garlic and fry for a few minutes. Add red chilli.
Add the chopped tomatoes and cook till they are mushy.
Now add the boiled dal to it. Dal should be soft but not mushy. Adjust for salt.
If your dal is still not cooked (it happens with mine), add the tadka into the pressure cooker and let it cook some more. Usually after 2-3 more whistles , it is done.
Garnish with coriander leaves (optional)

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