In Punjab, dal usually accompanies lunch/dinner around 3-4 times a week. Its one of dishes that takes a very little while to cook, around 10 minutes, and hence the second most favorite of bachelors in India after "Anda-Bhurjee"(Egg-bhurjee).
Here is the recipe:
Ingredients
1. Half katori masoor daal
2. Half katori moong daal
3. Onion - half(small onions, if its bigger one then put accordingly)
4. Tomato - half
5. Garlic - 2-3 strands.
6. Ginger - same quantity as garlic
7. Jeera - half tea spoon(cumin seeds)
8. Red Chilli - 1 tea spoon( u cld replace it with green chilli - add to taste)
9. turmeric - 1/2 tea spoon
10. Salt - To taste
Directions
1. Mix 2 types of daal, add around 3 times water and put in a cooker
pressure. wait for 1 whistle, that's it no, more!! after the whistle,
don't keep the pressure cooker covered otherwise the dal will become
"halwa", with a help of a spoon, take out the steam and open the lid
immediately.
2. While daal is cooking, make masala parallely
a. Add a table spoon of oil in pan, let it heat for about 30-40 seconds
b. Add jeera(5-10 seconds)
c. Add onion, giner and garlic(fry till golden brown)
d. Add haldi, mirch and namak.(stirr often)
e. Add tomato
3. Take masala out and put it in to daal, add some water if necessary, cook for a few minutes(if the
daal was overcooked earlier then dont cook the daal againn for more than
a minute : vice versa if daal was uncooked)
Sprinkle some coriander and serve with onion and mango/lemon pickle.
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1 comment:
I never made yellow daal in cooker... Gonna try it now. I always make it in patila... same process as above so instead of closing the lid of pressure cooker, you put a lid on the patila and cook on medium heat for 15 minutes. still fast....
but the pressure cooker one is very very fast...good tip on not making the daal halwa... mom did that when I was still going to college... : )
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