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Daal is a staple dish in Indian cuisine, and while there are many different recipes/variations on this dish, I thought I would show you this one to start.
3 types of daal are cooked together until creamy and are seasoned with tadka, a mixture of hot ghee seasoned with vegetables and spices.
If you're new to daal, this recipe is simple and delicious! Perfect scooped up with hot chapathis or rotis, or ladled over hot basmati rice. Enjoy :D
Expand the box to see the full recipe below :)
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RECIPE
INGREDIENTS
1/2 cup, Moong Daal (small yellow lentils)
1/4 cup, Masoor Daal (split red lentils)
1/4 cup, Toor Daal (split pigeon peas)
3.5 cups, Water
1/3 cup, Ghee (clarified butter)
3 Dried Red Chilis
1/2 tsp, Cumin Seeds
1/4 tsp, Asafoetida (hing)
1 small Onion, finely minced
1 tbsp, finely chopped Ginger
2 tsp, finely chopped Garlic
1/2 Roma Tomato, finely chopped
1/2 tsp, Coriander Powder
1/4 tsp, Turmeric
1/4 tsp, Red Chilli Powder
1 tbsp, dried Kasoori Methi Leaves (fenugreek leaves)
Salt to taste
Fresh Coriander to garnish
METHOD
Add all dalls to a bowl, and rinse with water several times until the water runs clear. Drain and add to a pressure cooker with 2.5 cups of water.
Seal pressure cooker, and place on stove on high heat. Allow pressure to build for 5-7 minutes, and then drop heat to low. Cook for 15 minutes. Remove from heat, and allow pressure to naturally be released (please refer to the manufacturer's instructions of your pressure cooker for how this should be done).
Gently open lid, and use the back of a ladle to cream all the lentils together. Add an additional cup pf water to the lentils to thin out to a cream like texture.
For the tadka, heat small saucepan on medium-high heat and add ghee. Once hot, add red chili, cumin, and asafoetida. Allow the spices to cook out for 10-15 seconds. Then add onion, ginger, and garlic, and cook for 3-4 minutes or until the onions have slightly browned. Add tomato, and cook for an additional 5 minutes until they have caramelized.
Add remaining spices (coriander, turmeric, chili powder, kasoori methi) and cook for 10-15 seconds to release their aroma. Remove from heat, and pour 2/3 of the tadka into the daal.
Stir to incorporate the tadka, and season with salt to taste.
Serve in a bowl, and garnish the top of the daal with reserved tadka, and fresh coriander. Eat on its own, over rice, or alongside chapathis/rotis. Enjoy! :)
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