Thursday, August 09, 2007

Indian Daal (Lentil Curry)

Daal is the staple diet of punjabis. Back home, my mother would make daal daily and we would have it with rice and fried anchovies for lunch. For dinner, we continued to have daal but with chapatis and pickle instead. Thats how much daal was featured in my home.

Ingredients: 1 cup yellow lentils
2 tomatoes
1 chilli
1/2 aubergine
1 potato (cubed)
minced onion, garlic and ginger
coriander leaves and spring onion (chopped)
Masala spices: 1 tbs curry powder, 1/2 tbs tumeric, 1/2 tbs chilli powder and 1/2
tbs coriander powder

1. Wash lentils in water and boil with water covering 1/2 your index finger.
2. After 30 mins, add vegetables. Then add masala spices.
3. Add onion, garlic and ginger. If you want to make it 'tarka' method- you can fry the onion, garlic and ginger for 10 mins seperately until softened and then add in. I usually just add it in as it is.
4. Simmer for another 20 mins until vegetables are fully cooked. Then garnish with coriander and spring onion.
5. Serve.

No comments: