My only living grandparent (grandmother) now takes turns living with her 4 kids, so that means all her grandkids only get 3-4 months out of the year with her. And when we have her, the one thing we all crave for is her Daal. So when she comes to our house in California, we kick our mom out of the kitchen ....especially when we are gearing up for a full Daal, Bath, Shak Rotli Dinner!
And my family should be relieved to know, I finally have a Recipe for the most a-mazing daal ever!!!! Check it out and see for yourselves!
Serves: 6 people
Ingredients:
Toor Daal, pressured cooked
Salt
Turmeric (Haldar)
Fenugreek Seeds (Methi Seeds)
Cooking Oil
Asofetida (Hing)
Mustard Seeds (Rye)
Dry Red Chili
Red Chili Powder (Marchu)
Limbdo Leaves
Lemon or Kokum (Kokum found at Indian Stores)
Cumin/Coriander Powder (Dhana/Jeeru)
Grated Ginger (Adu)
Jaggery (Gaud)
Chopped Cilantro as Garnish (Dhana) - Optional
Methiya No Masalo (Spice found in Indian Stores) - Optional
Preparation:
1. Pressure cook Toor Daal for 6-7 people. Add 2 small chopped tomatoes to the pressure cooker.
2. Once cooked, blend the daal with a hand blender for smoother consistency.
3. Add salt to taste. Add water to the Daal so that it is a little more watery than the final consistency you want. As you are cooking and adding spices on low heat, the Daal will become thicker from water boiling off.
4. Add 1/4 tsp turmeric powder and 1/2 tsp of methi seeds.
5. Vaghar (Temper in cooking oil separately): Asofetida, mustard seeds, one dry red chili, 1/4 tsp red chili powder and 4-5 limbdo leaves.
6. Add this Vaghar to the daal. Adding red chili powder to the vaghaar brings out the color in the daal.
7. Add juice of one lemon. You can alternatively put Kokum (Proportion would be one kokum/person). I have put Kokum in daal in replacement of lemon and the flavors don't quite turn out the same. If this happens to you as well, feel free to add in juice of lemon, to taste.
8. Add Cumin/Coriander powder (at least 3 tsp, may require more per taste)
9. Add 3 tsp Jaggery (Gaud)
10. Add 2-3 tbsp Methiya Masalo
11. Allow the Daal to simmer for at least 10-15 minutes and you will see the color changing. Turn it off once you achieve the consistency you want. I will often let my Daal simmer for 30-40 minutes if I have time because that's when the yummy flavors really come together!
And my family should be relieved to know, I finally have a Recipe for the most a-mazing daal ever!!!! Check it out and see for yourselves!
Serves: 6 people
Ingredients:
Toor Daal, pressured cooked
Salt
Turmeric (Haldar)
Fenugreek Seeds (Methi Seeds)
Cooking Oil
Asofetida (Hing)
Mustard Seeds (Rye)
Dry Red Chili
Red Chili Powder (Marchu)
Limbdo Leaves
Lemon or Kokum (Kokum found at Indian Stores)
Cumin/Coriander Powder (Dhana/Jeeru)
Grated Ginger (Adu)
Jaggery (Gaud)
Chopped Cilantro as Garnish (Dhana) - Optional
Methiya No Masalo (Spice found in Indian Stores) - Optional
Preparation:
1. Pressure cook Toor Daal for 6-7 people. Add 2 small chopped tomatoes to the pressure cooker.
2. Once cooked, blend the daal with a hand blender for smoother consistency.
3. Add salt to taste. Add water to the Daal so that it is a little more watery than the final consistency you want. As you are cooking and adding spices on low heat, the Daal will become thicker from water boiling off.
4. Add 1/4 tsp turmeric powder and 1/2 tsp of methi seeds.
5. Vaghar (Temper in cooking oil separately): Asofetida, mustard seeds, one dry red chili, 1/4 tsp red chili powder and 4-5 limbdo leaves.
6. Add this Vaghar to the daal. Adding red chili powder to the vaghaar brings out the color in the daal.
7. Add juice of one lemon. You can alternatively put Kokum (Proportion would be one kokum/person). I have put Kokum in daal in replacement of lemon and the flavors don't quite turn out the same. If this happens to you as well, feel free to add in juice of lemon, to taste.
8. Add Cumin/Coriander powder (at least 3 tsp, may require more per taste)
9. Add 3 tsp Jaggery (Gaud)
10. Add 2-3 tbsp Methiya Masalo
11. Allow the Daal to simmer for at least 10-15 minutes and you will see the color changing. Turn it off once you achieve the consistency you want. I will often let my Daal simmer for 30-40 minutes if I have time because that's when the yummy flavors really come together!
Top with chopped Cilantro, taste your first spoonful and feel those tastebuds going crazy inside your mouth. Yum-my!!
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