For this, I used:
1 cup/220g masoor daal/yellow split lentils
¾ medium onion finely sliced
1 tsp. turmeric powder
3 bay leaves
2 small cinnamon sticks
1 tsp. salt
1 tbsp. oil
For tadka (tempering):
2 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
Pinch of asafoetida (optional)
¼ medium onion, finely sliced
5/6 large dried whole red chillies
8 cloves garlic, finely sliced
Coriander to garnish
N.B. I used a non-stick wok because I have found that the
lentils cook much quicker, and also I do not need to mash the lentils
afterwards. Also, until your lentils have cooked, do NOT stir with any kind of
spoon.
Wash your lentils until the water runs clear. This should
take about 5 – 6 water changes.
In a wok, put in your lentils and about 2 litres of water.
Add your onions, turmeric powder, bay leaves, cinnamon sticks, salt and oil and
put on to a low – medium heat. I covered my wok and cooked on this heat for
exactly 30 minutes. But please be careful as the lentils can boil and go over
the sides of your pan.
After 30 minutes, my lentils were fully cooked so I stirred
the lentils to incorporate all the ingredients well, and removed the bay leaves
and cinnamon sticks. I added 1 cup/250ml of water to loosen the daal and left
on the low heat while I made my tadka.
In a small pan, heat the oil, and then add mustard seeds.
Once the seeds start spluttering, add the cumin seeds, asafoetida and onions
and cook for 2 minutes. Then add your chillies and garlic and cook until garlic
has browned. Slowly add this tadka to the daal (be careful as the daal will
splutter). Taste to check the salt, and add more if necessary. Stir well and
garnish with coriander.
Et voila! Eat with basmati rice, naan, paratha or as I usually
like it, with soft boiled eggs. Hmmm, delish!
Hope you enjoy!
Yaz ♥
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