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Daals are an important part of Pakistani, Indian, Bengali and Nepali cuisine.The word daal is driven from Sanskrit. It means 'to split' as the meaning suggests, these are split and sometimes whole lentils prepared in variety of ways. These preparations vary from region to another.
Daal is mostly eaten with boiled rice or flatbread made with wheat called roti and accompanied with condiments such as pickles, onions, and chutney or a side of papad (poppadum).
Lentils are an excellent source of nutrition. These are high in proteins, almost comparable to meat, high in carbohydrates while being fat free. Rich in vitamin B, iron and zinc.
The following recipe uses split-skin off maash or urad daal also known as black gram.
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Ingredients:
Maash/urad daal - 250g
Oil - 1/2 cup
Onions(thinly sliced) - 1/4 cup
Tomatoes(chopped) - 1/2 cup
Cumin - 2 tbsps
Ginger and garlic paste - 1 tbsp
Julienned ginger - 1/2 cup
Salt - to taste
Turmeric - 1/4 tbsp
Red chilli powder - 1/2 tbsp
Green chillies(chopped) - 2-3 for garnish
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Prep before cooking
Rinse the daal and soak it in water for 2 hours
Method
Boil 3-4 cups of water in a saucepan
Drain the water from the daal, and add to the boiling water
Let the daal boil for 8-10 mins, so the daal is 90% cooked
Now strain the daal and set it aside
Sautee onions in oil till they reach a golden brown colour
Now add tomatoes, ginger garlic paste, salt, red chilli powder, turmeric and cumin seeds
Cover the pan with a lid and set the stove on a low flame/dial to cook the tomatoes
When you see the tomatoes have soften turn the stove flame/dial high and cook the tomatoes till the oil starts separating
Now add the daal, julienned ginger and green chillies with half a cup of water
Cover with a lid again and lower the flame and cook for approx 20 mins or till the remaining 10% of the daal is cooked aswell
Serve with chapatis and achaar
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