Recipe by Girl from India
This is my trademark Dal recipe I am posting for a friend!!! The ingredients are really approximatations as I am a very instinctive cook. I add/ subtract/ vary quantities of ingredients all the time for the dal to turn out just a little different each time.
Top Review by Leggy Peggy
This is now Dal As We Like It Too. Made as written and enjoyed by everyone in a group of eight. I got all the ingredients ready before starting which made production a breeze. Girl from Indian, thanks so very much for sharing this recipe.
- 1 cup split red gram, washed and soaked in 3 cups water for an hour
- 1 onion, sliced
- 1 big tomatoes, chopped
- 3 cloves garlic, chopped
- 1⁄2 inch gingerroot, peeled and minced
- 2 green chilies, deseeded and slit
- 1⁄4 teaspoon turmeric powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon oil
- 1 tablespoon oil
- 1 pinch asafoetida powder
- 2⁄3 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 2 sprigs curry leaves
- 1 chicken stock cubes or 1 vegetable stock cube
- 1⁄2 an onion, sliced
- 2 cloves garlic, minced
- 1 small tomatoes, chopped
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon garam masala powder
- 1⁄4 teaspoon cumin powder
- 1⁄4 teaspoon coriander powder
- 3 tablespoons chopped coriander leaves (to garnish)
- 2 teaspoons lime juice
Directions See How It's Made
- Boil the dal in the water it soaks in with the next 8 ingredients, in a vessel or pressure cooker till cooked (my pressure cooker takes 1 whistle to cook the dal) In the meanwhile keep the rest of the ingredients ready.
- When the dal is cooked heat a tblsp of oil in a kadai/ vessel Add the asafetida and the mustard, cumin and curry leaves in quick succession.
- Add the garlic as soon as the mustard splutters.
- Then add the onion slices and fry till light brown.
- Then add the stock cube and saute.
- When you get the aromas add the chopped tomato and then the spice powders.
- Add the cooked dal and stir to mix well.
- When heated through add the lime juice.
- (One tsp at a time Taste and add some more if you feel like it you can go beyond 2 tsp if your taste buds give you the go ahead) Garnish with coriander leaves (we really add a lot of these but I have only put and serve hot over rice).
- Try a dry meat dish as an accompaniment.