Dal/ Lentil is one of the staple dishes in Indian meals, and for most Indian vegetarians, it is a frequent source of protein. It’s a common weeknight meal. The manner which it is cooked and presented varies by region.
I’m presenting you my variation which is a hit among my vegetarian colleagues and friends.
Ingredients Prep time: 20+20 min Serves:2
2/3 cup mixed dal ( I mixed equal quantities of masoor, arhar, chana and moong)
1 tsp turmeric powder
1 large onion (thinly sliced)
1 large tomato ( chopped)
1 tbsp ginger and garlic paste
1/2 tsp cumin powder
1/2 tsp garam masala powder
3/4 tsp chilli powder
1/8 tsp coriander powder
1/4 tsp coriander seeds
1/4 tsp mustard seeds
2 tbsps whipped cream*
2 tbsps cooking oil
Salt to taste
Fresh coriander leaves( finely chopped) for garnishing
1. Soak the dal for atleast 20 minutes. And then, boil in 1 cup water with salt and turmeric powder.
2. Heat oil and add coriander seeds and mustard seeds. When they start to splutter, add onion and fry till golden brown.
3. Add ginger and garlic paste. When oil starts to separate, add tomato.
4. Add cumin powder, garam masala powder, chilli powder and coriander powder and stir fry till the tomato turns dry.
5. Reduce heat. Add whipped cream and stir continuously on low flame till masala turns red again and oil separates.
6. Finally add the dal and keep on low flame for 5 minutes.
7. Remove from fire, add freshly chopped coriander leaves.
Just eat it the traditional way, served piping hot and mixed with hot fluffy Basmati rice.
* You can opt for yoghurt instead of cream for more healthier option without compromising the rich creaminess of the dal.