The nostalgia when you eat Daal Rice is unlike any other. I feel, Daal Rice are like the “kind grandparents”, always making you feel at home, even if you are far away. There to comfort you when nothing seems quite right. You tend to take it for granted, until it has been too long, but once you reunite, it is like you never really left.
This Recipe, is the first thing my mom taught me when I had to pack my bags and leave for the US. She packed little packets of pulses with me, with all the spices mixed in, so that all I really had to do was, boil it. It’s been 5 years to that now, and I have come up with my own way of making daal, one which I find easiest.
This recipe serves 4
- 1 Cup Washed Masoor Dal (Split Red Lentil)
- 1 Teaspoon Salt
- 1/4 Teaspoon Turmeric
- 1 Chopped Onion
- 1 Chopped Tomato
- 3 tablespoons clarified butter or ghee
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- Put the dal along with 2 cups water into a pressure cooker or a deep pot with a lid.
- Add the salt, turmeric, and the veggies. Close the cover and cook on medium high heat.
- If using a pressure cooker, wait for the steam to release and let it cook for 5 minutes. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
- If you are using a deep pot, this may take a little longer, but keep boiling till that daal is soft.
- The daal should be soft but not mushy (you should be able to see the grains). If needed, add more water. The daal will thicken as it sits after cooking.
- In a separate small pan, heat the ghee.
- Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready.
- Add the cumin seeds. When they begin to crack, add the asafetida. Stir for a few seconds.
- Add red chili powder and 1 tablespoon of water to prevent the spices from burning.
- Pour the seasoning over hot the daal, and give it a good stir!