Watery tasty daal.
Prep time: Under 15 Minutes
Cook Time: Under 15 Minutes
Course: Main Dishes
Cooking Toor Daal in pressure cooker: Combine 1 cup toor daal, 21/2 cups water, 1/2 teaspoon turmeric, pinch of hing, and tsp of oil in a flat 2 quart pot. Add 2 cups of water at the base of the pressure cooker and place the the pot in the cooker. Lock the cooker, leave it on medium-high heat. When the pressure builds up and steam starts escaping, lower the heat to low medium to let the steam escape slowly, cook it for 5 minutes and turn the heat off. Let it sit for 10 minutes so the pressure will drop. Unlock and open the cooker. Take out the cooked daal, and mash it with an egg beater or a ladle to a smooth consistency. Set it aside. At this stage you can store the daal in refrigerator for a later use for a week.
Set aside 3 cups of warm water. Heat up oil in a sauce pot, on a medium low heat. Add mustard, a pinch of hing. when mustard pops, add cinnamon stick and cloves. Add chopped onion, garlic if desired and a little of chopped cilantro. Stir and cook onion and then add all the water at once to the pot. Drop in the hot pepper. Add salt, sugar, coriander and cumin powder, cayenne powder, lemon juice, Coconut powder if desired. When the mixture starts boiling, stir in the cooked toor daal. Stir and let it simmer for at least 5 minutes. Taste and adjust salt, sugar and lemon.( the three have to be in right proportion for it to taste just right).
Chopped tomato: add when you add the onion
Chopped Spinach, Methi, or squash
you can add either of fresh ginger, curry patta, bay leaf for a change of taste.
In India Amti masala is used which is prepared and stored for a whole year. It is essentially a mixture of coriander, cumin, cloves, cinnamon, cardamom, bay leaf, coconut, Sesame seeds and several other spices. I have it and I had given you some also. However I find it too strong and Aaji also uses it very rarely. The above fresh ingredients work the best, and you can adjust those for your taste.
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