Sadia Hussain

Simple Daal Recipe

This daal recipe is simple and quick to put together as a side or main dish. It can be eaten with rice or roti.

Lentils are a staple in my house because they offer a source of protein and fiber and taste great in a variety of dishes, our favorite being daal.


I use orange masoor lentils for this dish but you can use yellow mung lentils as well. Daal is a filling, nutritious, comforting food that tastes great with steamed basmati rice.


Please give this recipe a try it may just become a favorite in your house too!

Simple Daal Recipe

Sadia Hussain

SERVES

5

TOTAL TIME

1 Hour 15 Minutes

INGREDIENTS

  • 1 cup orange masoor lentils, washed and soaked for 1/2 hour

  • 4 1/2 cups water, you may need a little more

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon salt or to taste

  • 1 inch piece fresh ginger root


For the Tempering

  • 2 tablespoons oil or ghee

  • 1 small onion, finely sliced

  • 2 garlic cloves, sliced

  • 1/2 teaspoon whole cumin seeds

METHOD

  1. In a medium pot add lentils, water, turmeric powder, salt and ginger.

  2. Bring to boil then turn heat low to cook until tender.

  3. In a small frypan heat oil or ghee and fry sliced onions on low heat. After a few minutes, add garlic slices and cumin seeds. Onions, garlic and cumin should be light brown.

  4. Pour mixture on top of daal.

Tips and Bits

Don't let the onions and garlic burn or your daal will taste bitter.


I cook my daal until it’s very soft. You can use a hand blender at the end for a completely smooth daal.


Always be cautious when using a hand blender especially in hot food. Keep the blender immersed in the food at all times and keep speed low or it will splatter and burn you.

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