A Daal specifically made on auspicious occasions in order to avoid onions and garlic in the meal. A simple & absolutely delicious recipe.
Prep time | 5 mins
Cooking time | 30 mins
Difficulty level | Beginner
Base Ingredients
Masoora Dali/ Masoor Daal, ½ cup
Moonga Dali/ Moong Daal, ½ cup
Turmeric Powder, 1 tsp
Salt (to taste)
Water, 3 cups (to cook the Daal), more to dilute the cooked daal later
Curry leaves, 1 sprig for later use (optional)
Tempering Ingredients
Mustard Oil (2 tsp)
Pancha Phutana/ Panch phoran, ½ tsp
Dry Red Chilli, 2 pieces
Curry Leaves, 10-12 leaves or one sprig
Tomato, 1 large, sliced
Green chillies, 2 whole pieces
First step is to wash the daal thoroughly 2-3 times. Massage them well to remove as much dirt as possible. Cook them with 3 cups of water, salt & turmeric powder in a pressure cooker. For pressure cooker, 1 whistle on high flame and 2 on lower flame is ideal. You can also boil them in an open kadhai with lid on until they are soft and break apart.
Once the pressure is released, open the lid of the pressure cooker and mash the daal well. Add more water to dilute the consistency of the daal to make it lighter. Refer to the video for better understanding of the preferred daal consistency.
Add mustard oil to a heated pan. Once the pan is hot, add pancha phutana/ Panch Phoran and wait for it to splutter. Once it splutters, add the dried chillies and curry leaves. Fry them for 1-2 mins. Now add the tomatoes & a pinch of salt.
Salt helps the tomatoes to become soft and release the juices out faster.
Cover the lid and cook for 2-3 mins. Remove the cover and fry until all the ingredients come together and form a nice paste. Add the daal and stir well. If you think the daal needs more water, now would be the best time to add. Add the green chillies. Wait for it boil. Once the daal is boiled for 2-3 mins, add the extra curry leaves for an enhanced aroma and garnish. The daal is ready to be served with hot steamed rice and side dishes.
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