EASY INDIAN DAAL RECIPE

EASY INDIAN DAAL RECIPE image

Yield 6-8 Servings

Number Of Ingredients 16

3 cups Daal (split dried beans - like lentils)
2 large onions - roughly chopped
2 tomatoes - roughly chopped
Chunks of garlic, ginger and 4 green chili peppers (to taste)
3 teaspoons salt (to start)
1 teaspoon crushed black pepper
1.5 teaspoon turmeric
1 pinch of saffron strands
2 teaspoons garam masala
1 tablespoon red chili powder
2 teaspoons ground coriander
1.5 teaspoons ground cumin
2 tablespoons garlic/ginger paste
1.5 cup tomato puree
A generous knob (1/2 -3/4 stick) of butter!
half bunch of freshly chopped cilantro

Steps:

In a large pot add the Daal and water. Completely submerge your Daal with only about 1/2 inch of water covering. (The recipe will work a little easier if the Daal is soaked prior to boiling. The end result will be a more even and velvety consistency and the overall cooking time will be reduced.) You will add more water several times throughout the process. Before turning on the flame: Add all of the ingredients except for the cilantro, the butter, 1/3 of the chopped onions, 2 green chili peppers and 1/3 of the chopped tomatoes and . Bring to a heavy boil, stir and then lower flame to simmer. Cook for about 1 1/2 - 2 hours - The goal is to get the Daal to soften completely. Don't worry... overcooking is not that bad. It is important to taste and stir often and vigorously! Add water and seasoning when needed. **ending consistency should be like an oatmeal** When the Daal is soft and mushing up, stir in your butter and the remaining chunks of tomatoes, green chili peppers and onions. by this point, most of the ingredients will be dissolved into the constitution of the dish. Adding your remaining fresh tomatoes, peppers and onions at this stage will bring out a nice contrasting texture and freshness. The butter will give the dish a nice and silky finish. Simmer for another ten minutes and stir. Turn off heat. stir in finely chopped cilantro and let sit for five(ish) minutes. Now you are done! **Serve with plain yogurt over bismati rice, charred crispy onions or with bread.