Fresh Daal is simply delicious! There are many different kinds of Daal. The yellow daals – the split daals are my favorite, Moong dal is the quickest to cook, while Toor dal and Chana dal take longer to cook.
Then there are whole daals with skin and all that take longer to cook and digest. However, they are wholesome and nutritious. The most popular of all in the U.S. are the green mung beans, also known as Sabut moong. In Punjabi cooking and gurudwaras it is Mah di daal – (whole urad or black daal) which is the favorite. While the brown dal – whole masoor, has a place of its own. These wholesome daals tend to need a lot more flavoring and spices.
The Masoor daal or the Pink Lentils are popular in the middle east as well. I found a very interesting recipe that flavored them with Pomegranate juice and molasses. This daal is easy to cook and is light and flavorful, hence a favorite of mine. Then there are Daal blends, wherein you can cook two different kinds of daal together.
Of Course split Urad dal, which is white and great for making dosas – crepes and vadas that happen to look like donuts but are crunchy & salty.
Daal is considered essential in Indian cooking. A simple meal implies Daal – Roti ( flat bread). Although, my family much prefers Daal – Chawal ( rice). If you don’t know what to cook.. make Daal. If you are bored make Daal. If the kids are hungry make Daal. Make Daal anytime you feel like it. Fresh Daal is tasty… but what to do with left over Daal? that will be a topic for another day… until then enjoy Daal the way you like it with roti or rice or by itself… Simply Daal…
Masoor daal ( Pink lentils)
- 1 1/2 C Masoor Daal
- 1/2 tsp tumeric powder
1/2 tsp cumin powder
- 1/2 tsp Chilly Powder
- 1/2 tsp Chilly Powder
- 2 tsp Garam Masala
- 2 Tbsp Chopped Coriander
- 2 – 4 tsp minced garlic
- 1-2 Tbsp chopped ginger
- 1 C chopped yellow onions
- 2 1/2 C chopped tomatoes
- Rinse the daal in water about 4 -5 times ( to get rid of the froth)
- Soak the daal in water ( for about 15 mins)
- Put the daal in a heavy bottom 5 quart stockpot
- Add turmeric, cumin and salt to taste
- Cook the daal in about 5- 6 Cups of water ( for about 30 mins)
- Add salt to taste..
Prepare the Seasoning:
- Heat 2 Tbsp of oil and add garlic, after about 2 minutes,
- Add onions and roast them for about 8 – 10 minutes till golden brown
- Add ginger roast for another 2 – 3 minutes
- Finally add the tomatoes, blend well then cook covered for about 5 mins till it softens and the juice begins to flow…………………………………………………..
Top it off with Garam Masala & chopped coriander………
Tip: I use a pressure cooker to cook daal and the cooking time is reduced to 4- 5 mins..