Author Akanksha Gandhi
Dal (also spelled Dahl, Dhal, or Daal)is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, generally bland stew prepared therefore, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cuisine.
It is regularly eaten with rice and vegetables in all parts of India. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet
Soak toor daal 2 hrs before making it. Wash it and put in the pressure cooker. Allow 2 whistles and turn off the gas.
Take a pan, roast cumin, cinnamon, pepper corns, dry chilli, coriander seeds, cloves till it start realizing smoky flavors. Allow to cool down and grind them in the powder form. Take another pan, pour oil add cumin seeds, dry roasted powder and cooked daal. Stir it, add some water if required and allow cooking on low flame for 5-10 min.
Now add salt and turmeric powder and grate ginger in the daal.
Garnish with fresh chopped coriander leaves.Ready to eat!
- Toor dal (split Pigeon Peas) – 100 gm
- 2 cloves
- Half inch cinnamon
- 2 pepper corns
- 1 tsp dry coriander seeds
- 2 dry red chilli
- Half inch Ginger
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp mustard seeds/ cumin seeds
- Oil 1 tbsp
- ½ chopped onion (optional)