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No meal is complete without daal. There are lots of varieties as well as recipes available but I will start with a simple yet delicious version which is a firm favourite in our hour. Daal can be thin or thick depending on how you like to eat it. If you make it watery it will pass as spiced lentil soup. I recommend making it thick so you can dunk your paratha or roti in it. It goes very well with boiled rice too.
Enough for up to 6 people
Ingredients
1 cup red lentil
1 cup yellow lentil
1 tsp turmeric powder
1 tsp garlic powder (or fresh if you prefer - just peel 2 cloves and press into a smooth paste)
1 tsp ginger powder (or paste)
1 tsp salt
1/2 cup tomatoes chopped
For the Tarka
3-4 garlic cloves thinly sliced
1 tbsp olive oil
Method
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Soak the lentils overnight in cold water. This will allow them to swell up and soften. |
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Wash thoroughly and drain before putting in a pan. Cover with enough cold water to come up half an inch above the lentils. |
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Add the chopped onions, turmeric, garlic & ginger and stir to mix well. Bring to the boil and then simmer in low heat for an hour, stirring occasionally. |
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Add tomatoes and salt and simmer for another 15 minutes. By this time the whole mix will look mushy. |
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At this point, blend the mixture using a hand blender until it looks smooth & has a creamy texture. |
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Just before you are ready to serve daal put it on low fire till it starts bubbling. In the meantime , prepare the tarka. |
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Fry the garlic in olive oil till dark brown. Pour the daal in a serving dish and add the sizzling tarka on top. |
Did you like this recipe? Let me know how easy or difficult it was to prepare and if you have a favourite daal recipe pass it on!
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