A whole blog. For how many years? And no dal?
At all? Really, at all?
And so this post shall be dedicated to the dal - to the dish that can go from humble to jewel of the menu at the blink of an eye. For any Indian meal be it simple or fancy, a dal is a must-have. Like the ubiquitous clutch or the little black dress, a good dal recipe is a given for any cook aspiring to master the essentials of Indian cooking. And the author would know, since she collects fashion as she hordes her recipes and ingredients.
The dal is one of those dishes that can be used in almost any meal or any course. Looking for a quick morning breakfast or light dinner - dal and roti with little bit of aloo sabzi. A healthy lunch - dal with steamed rice and baingan bharta. The dal can also be converted into a soup and had with toast [trust me, it is delicious]. You can used it so many permutations and combinations that it is handy to perfect your own recipe and make it your signature. My grandmother prefers arhar dal and she has turned it into one of the hallmarks of her culinary repertoire. My cousin actually asks her to pack him a lunchbox whenever he has to return back to the city so that he can have more of this dal. So, go on ahead, find your choice of dal, your own tadka and perfect your recipe. Once you do, people will keep coming back for more.
Ingredients:
2/3rd cup of moong dal
Water[twice the amount of the dal]
2tsp turmeric
2tsp salt
Water as required later
For the tadka
4 cloves of garlic chopped
1 green chilly slitted
1tsp cumin seeds
1tsp mustard seeds
2 dried red chillies
1 bay leaf
Oil
1/2 cup of coriander leaves chopped
Method:
Put the dal, the water, turmeric and salt in the pressure cooker. Cook for three whistles. The dal should be a thick consistency when you open the pressure cooker.
Heat oil in a wok. When it is hot, add the cumin seeds, mustard seeds, dried red chillies and bay leaf. Fry till the room is full of spicy aromas. Add the garlic and cook for a minute.
Add the dal and a cup full of water. Stir and then simmer for five minutes. Adjust salt if required. Add the slitted green chilly and the coriander leaves. Simmer for two more minutes and serve with your meal of choice.
At all? Really, at all?
And so this post shall be dedicated to the dal - to the dish that can go from humble to jewel of the menu at the blink of an eye. For any Indian meal be it simple or fancy, a dal is a must-have. Like the ubiquitous clutch or the little black dress, a good dal recipe is a given for any cook aspiring to master the essentials of Indian cooking. And the author would know, since she collects fashion as she hordes her recipes and ingredients.
The dal is one of those dishes that can be used in almost any meal or any course. Looking for a quick morning breakfast or light dinner - dal and roti with little bit of aloo sabzi. A healthy lunch - dal with steamed rice and baingan bharta. The dal can also be converted into a soup and had with toast [trust me, it is delicious]. You can used it so many permutations and combinations that it is handy to perfect your own recipe and make it your signature. My grandmother prefers arhar dal and she has turned it into one of the hallmarks of her culinary repertoire. My cousin actually asks her to pack him a lunchbox whenever he has to return back to the city so that he can have more of this dal. So, go on ahead, find your choice of dal, your own tadka and perfect your recipe. Once you do, people will keep coming back for more.
Ingredients:
2/3rd cup of moong dal
Water[twice the amount of the dal]
2tsp turmeric
2tsp salt
Water as required later
For the tadka
4 cloves of garlic chopped
1 green chilly slitted
1tsp cumin seeds
1tsp mustard seeds
2 dried red chillies
1 bay leaf
Oil
1/2 cup of coriander leaves chopped
Method:
Put the dal, the water, turmeric and salt in the pressure cooker. Cook for three whistles. The dal should be a thick consistency when you open the pressure cooker.
Heat oil in a wok. When it is hot, add the cumin seeds, mustard seeds, dried red chillies and bay leaf. Fry till the room is full of spicy aromas. Add the garlic and cook for a minute.
Add the dal and a cup full of water. Stir and then simmer for five minutes. Adjust salt if required. Add the slitted green chilly and the coriander leaves. Simmer for two more minutes and serve with your meal of choice.
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