Author Notes: I have to confess; I love daal. I grew up eating Rice and Daal nearly every day. And though I have cut back on my rice intake, I still make this Daal every week (almost) and eat it as is. The great thing about this recipe is that it is so easy to change. Add spinach, or don’t. If you have carrots, add them. Want more garlic, throw it in! I am just giving you my basic recipe, the rest is up to you! The last part of the recipe is my favorite because it is where the heart of the daal comes from, the flavor and if I knew how to spell the word for this process in English, I would share it with you! 🙂 Finally, know that there are SO many different ways to make daal. This I have found to be the easiest. Cooking other types of lentils requires more time (toor daal, etc.) Enjoy! —windysiprits
Serves: 4
Ingredients
-
2
cups moong daal (can buy from any Indian grocery store) (yellow/orange in color)
-
6
cups water
-
few
handfuls salt (to taste)
-
1
teaspoon Chili powder
-
1
teaspoon Hing (asafoetida) (this comes in a small white/yellow container from any Indian grocery store)
-
2
teaspoons Black Mustard Seeds
-
2
teaspoons Garlic, diced
-
1
handful Curry Leaves
-
2
teaspoons Turmeric Powder
-
1
teaspoon ghee or olive oil
Directions
- 1. Place lentils in a stock pot and wash thoroughly (about 4 times) until the water runs clear. (fill the pot with water and sumsh the lentils with your hand so you can thoroughly clean the lentils)
- 2. Fill pot with 6 cups of water and using medium heat allow to come to a boil.
- 3. As the lentils are cooking remove any scum that rises to the surface. (Scum is a byproduct that appears when you soak lentils. It forms as a result of the lentils releasing gas/enzymes as they soak/cook. This is a good thing for our stomachs as removing the scum makes the lentils very easy to digest).
- 4. Continue to boil the lentils, removing the scum periodically, until the lentils become flaky and cooked through (30-40 minutes). (if you want to add carrots/spinach/or any other vegetable now is the time to do it)
- 6. To the ghee, add mustard seeds, and allow them to come to a sizzle.
- 7. Add dry spices (turmeric, hing, chili powder) and curry leaves, and mix.
- 8. Cook the dry spices for at least 10 seconds and then add the garlic and cook for 30 seconds (don’t let it burn).
- 9. Very carefully and slowly, pour the oil mixture onto the daal (yes you are pouring oil onto water and it will sputter, so pour slowly and stand away from the pot). Place a ladel-full of daal into the the small saucepan to pick up any leftover bits and then add to the daal.
- 10. Mix daal throughly and add salt to taste.
