Daal or lentils are a staple food for many vegetarians being a great source of protein plus a somewhat comfort food. It is also a side dish. I like to make daal as its easy, and I always have left overs to give away ! Experimenting with different daals is a lot of fun for me. This recipe is a really different tasting one. I have used Nigella Seeds (kalonji) and whole coriander seeds in my tempering ( tadka).

INGREDIENTS:

1/2 cup each of yellow mung lentils ( these are tiny yellow lentils available in most asian supermarkets ) and 1/2 cup of red lentils, soaked  for 3-4 hours

3 tablespoons of oil, ghee or butter ( as your tastebuds wish)

1 teaspoon each of cumin, nigella and whole coriander seeds

1/2 teaspoon of turmeric powder

Slit green chillies, coriander leaves and salt to taste

Red chilli powder for garnish, if you wish

METHOD:

Boil the daal with 3 cups of water till absolutely done. Beat the daal when cooled with a fork or put it in the blender to make it into a thick paste.

Heat the oil, butter or ghee in a pan and add the whole coriander seeds,let it splutter for a few seconds and then add the cumin seeds and let that splutter for a few seconds and lastly add the nigella seeds and immediately pour in the lentils. Add the salt, turmeric powder, green chillies and coriander leaves. Bring to a boil for a few minutes. Check seasoning and serve. You can sprinkle some red chilli powder as garnish. This daal can be the consistency you like, either thick to eat with rotis or thinner to have with rice.

NOTE : Nigella seeds are very good for health and give a really different taste to this daal.