I generally make dal by pressure cooking moong/masoor dal with turmeric, tomato and green chilly. Once cooked, just add a tadka of mustard and jeera. There is no onion or garlic and it hardly takes 5 minutes of your time to make this dal. Best for a weeknight dinner. Though this simple dal is my favourite, husband generally loves anything with onion-garlic. So, got this recipe from my sister for a weekend dinner.
Recipe Source: My sister
Ingredients to serve 3 adults
|Moong Dal||1/2 cup||Masoor dal can also be used|
|Onion||1 medium or 2 small||Cut into small pieces|
|Garlic||2 cloves||Cut into small pieces|
|Tomato||1 medium||Cut into small pieces|
|Turmeric||less than 1/4th tsp||-|
|Oil||2 tsp||I used sunflower refined oil|
|Salt||To taste||around a tsp|
|Water||1 1/2 cups||1 cup if using masoor dal|
|Mustard, Cumin||1/2 tsp each|
|Coriander leaves||10||To garnish|
|Green chilly||1 small||Red chilly can also be used.|
|1. Cut garlic, onion, tomato into small pieces. Wash dal and keep aside|
|2. In a pan/kadai, heat a tsp of oil, add garlic.|
|3. Add onion once garlic turns light brown(around 10 seconds)|
|4. Add tomato after frying onion for a minute or two.|
|5. Finally add the washed dal and mix well. Switch off the flame.|
|5. Transfer the dal mixture to a vessel and pressure cook for 3 whistles, then simmer for 2 minutes before switching off the stove. If using masoor dal, cook for only 2 whistles.|
|6. When the cooker is ready to be opened, in the kadai, add the rest of the oil, mustard, cumin, green chilly and curry leaves.|
|7. When mustard splutter, add the cooked dal and cook for 2 minutes in medium flame and switch off.|
8. Garnish with coriander leaves and server with roti/rice.
Still not clear???? Scroll down for step wise pictures...
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