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Dals are the mainstays of Indian cooking and the main source of proteins for vegetarian Indians. I usually cook daal daily as a side dish for Chapatis or rice for dinner. Dals are easy to make in pressure cooker, fibrous and nutritious and an easy accompaniment to any carbohydrates
One common Dal usually cooked in North Indian kitchen is Moong-Mallaika or a mixture of yellow moong and orange masoor dal. Its is very easy to make, cooks almost instantly in the pressure cooker and is very easy to digest.
You will need
1. Half Cup Masoor dal
2. Half cup Moong dal
3. One tbsp ghee\Refined oil
4. One Red onion
5. One medium size tomato
6. Two cloves garlic,
7. One inch piece gineger
8. Cilantro for Garnish
9. From the spice box( 1\2 tsp turmeric, 1 tsp cumin seeds, I tsp red chill powder, a pinch of asafetida (hing), salt to taste)
Steps
1. Wash moong and masoor in 3-4 changes of water and soak for half an hour (Soaking is entirely optional but it does increases the nutritional values of dal). I usually soak dal first and then go on preparing the rest of ingredients
2. Finely chop onions and tomato. Grate or cut garlic and ginger.
3. Heat Ghee in the pressure cooker. One could use oil but ghee imparts a wonderful flavor and this one Tbsp is all the fat we use in the recipe and it gets divided in four servings.
4. Add hing, cumin seeds, ginger-garlic and onion and cook on medium flame for 4-5 minutes. Then add tomatoes and cook for an additional 3-4 minutes
5. Add red chill powder, turmeric , soaked dal and 2.5 cups water and cook to a smooth consistency in the pressure cooker.
6. Garnish with cilantro and enjoy hot with Rice or Rotis. This goes equally well with both. We had this with some spinach-methi rotis and a dollop of home made curd.
This is my entry to Jihva-dal hosted by Suma of Veggie Platter.