Quickies with CookinNerd: A Not So Masoom Daal
So funny stories first, the title for this post comes from an autocorrect on my phone where 'masoor' (split red lentils) became 'masoom' (innocent). However, this daal is by no means masoom as it is hot and scandalous packed with bold flavors. This is the start of a series I've been wanting to do, quick under 30 minute dishes, along the lines of Rachel Ray.
Here's what you'll need:
Ingredients:
-1 cup split red lentils (masoor daal)
-2.5 cups water
-2 cloves garlic, crushed and minced
-1/2 inch piece of ginger, crushed and minced
-2 green chillis, chopped
-1 dry red chilli
-1/2 tbsp. of cumin seeds
-3/4 tbsp. of salt
-1/4 tbsp. of turmeric powder
-3/4 tbsp. of coriander powder
-1/4 tbsp. of white pepper powder*
-3/4 tbsp. of garam masala powder
-1 tbsp. of your preferred cooking oil
Preparation:
-In a pot, add the lentils and water and let it boil over medium heat until the lentils are half way cooked. Skim off any froth that forms and dispose of it.**
-Add the salt and turmeric at this point and then stir until lentils are about 3/4 cooked.
-Add the coriander powder and white pepper powder and stir.
-While the daal has another 1/4 of the way to cook, start preparing your tadka.
-In a small frypan, add the oil and let it heat up.
-Break the red chilli in half and add to the pan along with the cumin seeds.
-Sauté for a few seconds and add the garlic, ginger, and green chillis.
-Sauté everything for a minute and add the garam masala powder.
-Add a little bit of water and stir until the water mostly evaporated.
-Add the tadka to the pot of daal.
-Stir for 2 minutes and switch the flame off.
-Serve with a bowl of rice and have a lazy Sunday lunch. :D
Notes:
*A little bit of this goes a long way.
**Not sure if this is really necessary, but my mother always used to do this.
Here's what you'll need:
Ingredients:
-1 cup split red lentils (masoor daal)
-2.5 cups water
-2 cloves garlic, crushed and minced
-1/2 inch piece of ginger, crushed and minced
-2 green chillis, chopped
-1 dry red chilli
-1/2 tbsp. of cumin seeds
-3/4 tbsp. of salt
-1/4 tbsp. of turmeric powder
-3/4 tbsp. of coriander powder
-1/4 tbsp. of white pepper powder*
-3/4 tbsp. of garam masala powder
-1 tbsp. of your preferred cooking oil
Preparation:
-In a pot, add the lentils and water and let it boil over medium heat until the lentils are half way cooked. Skim off any froth that forms and dispose of it.**
-Add the salt and turmeric at this point and then stir until lentils are about 3/4 cooked.
-Add the coriander powder and white pepper powder and stir.
-While the daal has another 1/4 of the way to cook, start preparing your tadka.
-In a small frypan, add the oil and let it heat up.
-Break the red chilli in half and add to the pan along with the cumin seeds.
-Sauté for a few seconds and add the garlic, ginger, and green chillis.
-Sauté everything for a minute and add the garam masala powder.
-Add a little bit of water and stir until the water mostly evaporated.
-Add the tadka to the pot of daal.
-Stir for 2 minutes and switch the flame off.
-Serve with a bowl of rice and have a lazy Sunday lunch. :D
Decided to serve this the with a fried egg on top and some cilantro and Sriracha for color as well as a spoon of plain yogurt for a bit of tanginess. :D
Notes:
*A little bit of this goes a long way.
**Not sure if this is really necessary, but my mother always used to do this.
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