Daal-sabji-roti is our weekday dinner, unless I get late at work and enter the kitchen at or after 9PM. My man's choice of a quick fix - always - daal chawal. Late or early - the daal has to be there - hence I can easily say I cook it every day and can do so blindfolded now.
I call it yellow daal as I use toor daal and moong daal on alternate days, the color still remains yellow :)
Below is the recipe - as simple as it can get, serves two.
Ingredients -
1 cup toor or moong daal
2 cups water
one tomato chopped to small pieces
0.5 tspn haldi
salt according to taste
2 tspns oil or ghee
1 tspn heeng
1 tspn jeera, 1 tspn rai (Yes, I use both of them together!)
1 or 2 chopped green chillies
half inch grated ginger
half piece lemon
a bunch of fresh coriander leaves, chopped
a pinch of sugar
Method-
1. In a pressure cooker, put the daal. Wash twice with cold water.
2. To the washed daal, add water, salt, haldi and the tomato pieces.
3. Close the cooker and let it cook on low flame.
4. After you get two whistles, put off the heat and let the cooker cool (till you are able to open it).
5. In a tadka pan, heat the oil, ghee. Once hot, add the rai and jeera, green chillies, ginger and heeng.
6. Let this mixture sizzle for a minute and then add this hot tadka to the daal in the cooker.
7. Mix with a spoon, squeeze in the lemon, add a pinch of sugar, bring to boil. Taste and adjust salt as per taste.
8. Add the chopped coriander leaves - done!
I call it yellow daal as I use toor daal and moong daal on alternate days, the color still remains yellow :)
Below is the recipe - as simple as it can get, serves two.
Ingredients -
1 cup toor or moong daal
2 cups water
one tomato chopped to small pieces
0.5 tspn haldi
salt according to taste
2 tspns oil or ghee
1 tspn heeng
1 tspn jeera, 1 tspn rai (Yes, I use both of them together!)
1 or 2 chopped green chillies
half inch grated ginger
half piece lemon
a bunch of fresh coriander leaves, chopped
a pinch of sugar
Method-
1. In a pressure cooker, put the daal. Wash twice with cold water.
2. To the washed daal, add water, salt, haldi and the tomato pieces.
3. Close the cooker and let it cook on low flame.
4. After you get two whistles, put off the heat and let the cooker cool (till you are able to open it).
5. In a tadka pan, heat the oil, ghee. Once hot, add the rai and jeera, green chillies, ginger and heeng.
6. Let this mixture sizzle for a minute and then add this hot tadka to the daal in the cooker.
7. Mix with a spoon, squeeze in the lemon, add a pinch of sugar, bring to boil. Taste and adjust salt as per taste.
8. Add the chopped coriander leaves - done!
You can do with 1 pinch heeng instead of a teaspoon IMO. Also, replacing sugar with Gud and adding a little tamarind juice will do wonders to the daal :)
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