Every household has its own recipe for a good and hearty dal. This is mine. I believe for the perfect dal, less is more. I do not like spices and other other unnecessary ingredients to overpower the simplicity of the dish. I keep it simple and fuss free and a 100% hearty.
Things you will need:
- Masoor Dal- 1 cup
- Toor Dal- ½ cup
- Water- 5 cups
- Tomato- 1 medium sized, chopped
- Turmeric powder- ½ teaspoon
- Kashmiri Red Chilli powder- ½ teaspoon
- Cooking oil/ghee- 2 tablespoons
- Mustard seeds- ½ teaspoon
- Cumin seeds- ½ teaspoon
- Dried red chilli- 3-4
- Salt to taste
- Fresh coriander for garnish
How to go about it:
- In a pressure cooker, add the Masoor dal, Toor dal, chopped tomato, water, turmeric powder, chilli powder and salt. On a medium to high heat, cook the contents for 4 whistles. Allow the pressure to release on its own before opening. (In case you prefer to cook your dal in a regular pot, you may do so. Soaking the lentils for 20-30 minutes will help with the cooking time. Allow the contents to boil and cook well, with the pot uncovered, until the dal can be easily mashed with the back of your spoon. If you’re using the pot method, you may need to keep adding water in case you feel the contents are getting too dry.)
- Once the dal has been cooked, mash it all up using a whisk or the back of your spoon. If you feel the dal is too thick, add a bit more water, mix well and bring to a boil, keeping the pot or the pressure cooker uncovered. If you feel the dal is too watery, place it back on the stove, bring to a boil and allow the water to evaporate till you reach the desired consistency. Keep aside.
- In a small pan heat the ghee or cooking oil. Allow the mustard, cumin seeds and dried red chillies to splutter. Empty the contents into the cooked and mashed dal and mix it all up well. Garnish with chopped coriander leaves.
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