White Lentils (Maash Ki Daal)

>> Thursday, March 4, 2010

Recipe by Food Connection

1 cup urad daal (white lentils)
2 cup water
2 teaspoon fresh ginger root, chopped
1 teaspoon red chili pepper or crushed red pepper
1 teaspoon turmeric
sea salt to taste
3-4 tablespoons canola oil
half of small onion, thinly sliced
1/2 teaspoon whole cumin seeds
small handful of cilantro leaves for garnish
1 green chili for garnish (optional)
pinch of garam masala for garnish (optional)

Wash urad daal few times until the water runs clear.  In a non-stick saucepan, add daal, water, ginger, red chili powder (or crushed red pepper), turmeric, sea salt.  Bring it to a boil over medium-high, then reduce the heat to low.  Cover and cook until the daal is tendered.  Test by rubbing daal between finger and thumb.  If it is still hard, simmer a little longer.  Mixture should be dry, but add a small amount of water, if necessary, to finish cooking daal.  Remove from the stove. Set aside.  Heat oil in a frying pan over medium, saute the onion until lightly golden brown and add the cumin seeds to fry for 5 seconds.  Pour the fried onion/cumin seeds immediately over the daal (Do not mix).  Sprinkle with cilantro leaves, green chili (optional), and garam masala (optional).  Serve with naans (flatbreads) and plain yogurt.  The recipe serves 2-3 persons.  Enjoy!


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