Dal Chaawal – Comfort food for the Indian Soul

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A simple Dal chaawal aka Rice and Lentil curry lunch or dinner is comfort food to the Indian soul. This simple Masoor Dal Tadka (Seasoned Dal made out of Orange Lentils) is by far the tastiest dal I make. We love this dal at home!!
Masoor Dal or Masur Lentils is a tiny orange lentil that is actually called “Poor man’s Dal” since it is the cheapest of the dals. More popular in the north than the south, I make this dal at least once a week since it is simple, quick to put together and the kids will eat it without complaints.

Masoor Dal Tadka with Rice and a yummy salad of Moong sprouts and cucumber

Masoor Dal Tadka with Rice and a yummy salad of Moong sprouts and cucumber

You will need:
1 Cup Masoor Dal – Wash and Soak for 10 minutes in water
2 small cloves Garlic – Peeled and Washed
4 Green chillies – Wash and Chop
1 Medium Onion – Peel, Wash and Chop fine
1 Small Tomato – Wash and Chop fine
1/2 tsp Turmeric Powder
1/4 tsp Curry powder
Salt to taste

For Seasoning:
2 tbsp Ghee
1/2 tsp Cumin or Jeera
Hing or Asafoetida

Method:
1. Wash and soak the dal for 10 minutes. This makes the dal cook more evenly.
2. Then place the dal in a pressure pan, add the peeled garlic, 1/2 of the chopped green chillies, turmeric powder and about 3 cups water and pressure cook for just about 1 whistle. This dal cooks fast and it is tasty when the grains are somewhat separate. I usually cook just about 1 whistle and turn off the stove before the 1st whistle. This cooks the dal perfectly. Cool the pressure pan/cooker.
3. Chop the onions, tomato etc.
4. Heat the ghee (or oil) in a small pan. When it is hot season with cumin and hing.
5. Add the chopped onions and the remaining green chillies. Fry for 2 minutes. Then add the chopped tomatoes. Add a pinch of salt and turmeric powder. Saute until mushy.
6. Add the curry powder and add this seasoning to the cooked dal.
7. Add salt to the dal and 1/2 cup of water if needed.
8. Boil this dal for about 5 minutes until well blended.
9. Garnish with chopped cilantro and serve hot with rice and ghee.

Delicious Masoor Dal and Rice served with salad

Delicious Masoor Dal and Rice served with salad

Sprouted Moong and Cucumber Salad

Sprouted Moong and Cucumber Salad

Sprouted Moong and Cucumber Salad

You will need:
1 cup sprouted Whole Moong
Soak the Whole Moong overnight, drain and keep covered in a sprouter or tie the soaked whole moong in a muslin cloth or kitchen towel and place in a warm place. The sprouts should be ready in about 8 hours. These can be stored in the refrigerator for up to an week.
1 Small Cucumber – Wash and Chop into cubes
1 Green chilli – Wash and Chop fine
Chopped Cilantro
Salt to taste
1 tsp Lime juice

Combine all of the above, mix well and serve cold.

Enjoy!

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