A very cozy daal recipe from my grandma’s kitchen. Indians are known to mix lentils always and this is a unique combination of lacey split urad and earthly archer(pigeon pea lentils). Both the lentils are mixed and cooked together in with lots of hing and ginger and then tempered with mustard oil browned garlic slices and dried chillies. You can vary the quantity of each lentil as per your liking. I love deals when they are creamy lacey as well as have a lot of texture, this daal fits so well in that variety.
I remember making faces at this daal growing up but surprisingly enough it is now one of my favorite with rotis especially.
A few things to be kept in mind when making these. Don’t soak the lentils for more than 20 minutes for the right texture. Make them on the thicker side, they taste better than soupy. If you cannot find mustard oil, you can use ghee to temper them and don’t skimp on the garlic. Lastly, dont add salt when boiling the daal, add it later, it keeps the grains soft.
- 1/2 cup arhar daal
- 1/3 cup split urad daal
- 1 tbsp chopped ginger
- 1/4 tsp hing
- 1/2 tbsp mustard oil (or ghee)
- 2-2.5 cups water
- salt to taste
- Lemon juice, cilantro( to serve)
- 3-4 tbsp mustard oil (or ghee)
- 3-4 dried chillies, broken
- 12-15 garlic cloves, sliced
- 1.5 tsp cumin seeds
- 1/4 tsp hing
- 3/4 tsp hot red chilli powder (adjust to taste)
Wash the lentils 3-4 times until the water runs clear. Add them to a pressure cooker along with ginger, hing and oil.Add 2 cups water and let them soak in the cooker for 15-20 mins.
Once soaked, put on the lid and pressure cook the lentils for 2-3 whistles on medium flame. Do not cook for too long else the lentils will lose their texture. Switch off the stove and let the pressure release naturally. Open the lid and add 1/2 cup cold water along with salt to taste. With the back of a spoon, mash the lentils for 1-2 minutes, gently so that they are creamy but the grains are not broken. Return to a low stove and cook for 3-5 minutes without stirring much. Take off the stove.
Tempering the Daal:- In a small saucepan or your tadka pan, warm up the mustard oil on low medium heat till its a bit smoky. Add the dried chillies and crisp them for 30 seconds, sliced garlic and cook them for 2-3 minutes until they are light brown. Add the cumin and hing next and sautÃ© for 20 seconds. You will smell a nice aroma.
Take off the stove and add the red chilli powder. Add the tempering to the warm daal and mix well.
Serve warm with lemon juice and chopped cilantro.