“Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat.
It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.”
These words that I have copied from Wikipedia indicate how important dal is in our vegetarian meal.
I make it a point to make dal everyday but the fact remains that I generally make it only in one particular way day in and out so that becomes boring and then it is rejected at the table.
So for this BM I choose dal as my theme. At least then I will try a newer variety that is the general idea.
The girls are happy with rasam and sambhar day in and out husband and FIL will want something sans the masala. To try and find the acceptable mean point is not easy especially with the vocal teen and about to enter teens around.
This particular dal had no takers, not on day 1. The next day in the evening after we came back shopping at almost dinner time I heated the dal in the microwave and my elder daughter came to help me. As she opened the microwave there was a waft of the most beautiful smell, the aroma of a delicious dal.
Immediately the dal had so many takers that I was short of rice. J
This is no particular recipe just what I made after reading so many dal recipes here in the blogosphere. It’s just what was appreciated at home. Dals, like most Indian foods are very forgiving make it to suit your palate.
I make a mixture of 3 dals which is very very rarely acceptable and infact no one realized that the dal was a mix of 3 dals and not just toor dal.
1/3 cup moong dal (yellow)
1/3 cup toor dal
1/3 cup masoor dal
1 medium onion
4 cloves garlic
1 ½ tsp sambhar masala
¼ tsp amchur
1-2 bits of kokum (optional)
Salt (if needed)
1 tbsp ghee
1 tsp Jeera
¼ cup milk
1. Wash and pressure cook the dal with ½ onion and 2 cloves of garlic.
2. Meanwhile chop the remaining onion fine, tomatoes.
3. Heat the ghee and fry the garlic and red chilies set aside.
4. In same the hot ghee splutter the jeera add the onions and stir fry till translucent.
5. Add the tomatoes and cook covered till the tomatoes turn mushy. Add a tblsp or 2 of water if needed.
6. Add the cooked dal and 3 cups water and milk.
7. Add the sambhar masala, black salt, amchur, salt & kokum if using. Bring to boil.
8. Check the seasoning and the thickness of the dal.
9. Serve hot with rice or rotis.
This dal tastes better, much better the next day.
For Vegan dal omit the milk but I feel coconut milk will taste good.
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