Daal (Lentil)

Dall is a common side dish on asian dining table. It is a versatile dish, it compliments other dishes. It goes very well with vegetables, you can add vegetables in it while cooking; peas, broccoli, cauliflower, carrots even leaf spinach goes very well and that will make it a great vegetarian dish. It is also an alternative source of protein.

Nothing can be easier than cooking Daal, yet I know some people (my daughter is one) complain that it never comes out right, not like the way they want. This is one of the dish that everyone cooks differently, some like it thick, some like it runny and they all taste different but usually good. You have to be a real bad cook to get it wrong! There is no right or wrong way to cook daal.

This simple Daal recipe is for students and busy people who likes daal but struggles with it!

1 cup Red Lentil > wash and drain + 1 tsp Salt + 1/2 tsp Turmeric

Add 3 cups of hot water > bring to boil > reduce the heat to minimum > cover and simmer for 20 mins.

After 20 mins use a whisk to break up the lentils and make it as smooth as you like. You can use an electric hand blender as well. If you like it thicker, cook uncovered for few more minutes. Remember it gets thicker as it cools down.

Your basic Daal is done. To make it extra special, there are a lot of things you can do to lift it up to a different level, such as:

• add a vegetable stock cube (oxo) during cooking.
• add 1 tsp of ghee or mustard oil
• add some coriander leaves
• add some green chillies

Most common is Tarka:  1-2 tbs Oil + 1-2 tsp Ghee + some thinly sliced shallots + some sliced garlic > Fry till golden brown > pour over the dal on a serving dish.  Sprinkle some chopped coriander or mint leaves and some red chilli flakes over. The combination of yellow, red and green colours will make it sparkle on the table!