This dish is something I make on a bi-weekly basis because my middle daughter loves it !! If it was up to her , she could eat this everyday ! It’s a great vegetarian option for meatless Monday too ! And for a working busy mom like me , this comes together super quick ! I serve this with rice or roti/chapati … but my fave way to eat daal is straight up with a dollop of yogurt on top !
⁃ 2 cups masoor daal ( red lentils / soaked for atleast 30 minutes , washed thoroughly)
⁃ 4 cups water
⁃ 1/2 tsp salt
⁃ 1/4 tsp turmeric powder
⁃ 1/4 tsp red chili powder
⁃ 1 tsp garlic paste
⁃ 1 tsp ginger paste
⁃ 1 tsp tomato paste
⁃ 1/8 tsp hing (asafetida) skip if you don’t have it
Ingredients for tempering (tadka)
⁃ 2 tbsp oil / ghee
⁃ 1 tsp black mustard seeds
⁃ 1 tsp cumin seeds
⁃ 2 dry red chilies ( skip if it’s not handy)
⁃ 1-2 tbsp chopped cilantro
⁃ Heat a pot on med heat. Add washed daal and water . Add all other ingredients listed under daal and mix well . Cook for atleast 30 minutes on med low heat . Check for desired consistency . Set aside . (Cook longer if you want a bit softer , I prefer mine slightly textured ) and taste for salt. Add more salt if needed .
Method for tempering
⁃ In another small pan or saucepan, heat oil / ghee on med heat. Add mustard seeds, cumin seeds and dry chillies if using . Once they start spluttering (be careful) add cilantro and sauté for 1 minute ( do not let the seeds burn . Adjust heat to low if need be )
⁃ Turn off heat . Add this mixture to the daal mixture . Mix well . At this point you can cover the pot and simmer for atleast 10 minutes . Enjoy !