In India we have a huge variety of lentils of all colors, and sizes!! Since we have such a huge population thats vegetarian lentils are a daily source of protein for them. You can cook daal in so many ways.-…with vegetables, without… spicy, bland…just simply boiled with a simple tempering etc etc. In Spain most Indian restaurants serve one of two varieties of daals only the most popular one bieng tarka daal. The simple yellow split lentils are soaked , cooked and then a rich tempering is done. Its easy, delicious and makes an excellent side dish with meat or a main dish for a pure vegetarian vegan meal.
INGREDIENTS:
1 cup of yellow lentils soaked for 4 hours in ample water
1 tomato chopped fine
1 tablespoon of ginger garlic paste
1 teaspoon of Nitu Didi cumin seeds
a pinch of asafoetida (optional)
a pinch of Nitu Didi turmeric powder
a pinch of chilli flakes
a few curry leaves( optional)
chopped green coriander leaves
3 tablespoons of butter or olive oil
water as needed
salt to taste
METHOD:
Boil the lentils in ample water till done until they are soft. If there is too much water you can discard some , it all depends if you want a more soupy daal (to eat with rice) or a thicker one to eat with naan or parathas. Once that is done set it aside. Heat a deep pan and add the butter or olive oil and then add the asafoetida and when that begins to change color add the cumin seeds and then the ginger garlic paste and once that is cooked a bit (one minute) add the chopped tomatoes and the salt and spices and let it all cook till its all well mashed. Add the boiled lentils and some of the water which the lentils have been boiled in and cook adding the coriander leaves for about 3-4 minutes. Correct seasoning. This can be made to the texture you want by adding more or less water and dont forget as its kept it does get a bit thicker.
Enjoy Indian restaurant style TARKA DAAL
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