- 250gms black masoor daal[or a daal of your choice]
- half tsp turmeric
- 1 tsp salt
- 2 large onions chopped
- 200 gms ripe tomatoes ,chopped
- half cup cilantro, chopped
- 2 tsp ginger garlic paste
- 1 tsp red chilli powder [opt]
- 1 tbsp ghee or clarified butter
- 1 tsp coriander powder
- 1 tsp sugar
- 1 baylleaf
- 4 cups of water
- some extra chopped cilantro for garnishing
Wash the daal and soak[the water should cover daal at least an inch more than the level of the daal] for an hour.If cooking kidney beans or chickpeas then allow an overnight soak.
In a deep saucepan or wok heat the ghee and add onions,cook till transparent. Then add ginger garlic paste and saute for a minute. Add the tomatoes and salt and cook till soft and pulpy. Add the cilantro and cook for another minute, keep aside.
To the daal add the turmeric ,coriander powder ,1 tsp sugar and a bay leaf with 4 cups water and cook till tender.
Add the cooked daal to the onion mixture and simmer for 5 minutes.The daal should have a fluid though thick consistency. If it turns out pasty then heat a cup of water and add to the daal. Serve with more chopped cilantro and boiled or steamed long grain , non sticky rice.
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Submitted By: Taru Talwar