Daal ( lentils) are a staple part of the Indian diet, with so many vegetarians . They are a great source of protein and there are umpteen ways to cook them. They are not expensive and a small amount goes a long way.  This récipe is quite delicious and has a touch of Mumbai Street food.  So…shall we start?

INGREDIENTS:

½ cup each of channa daal and red lentils

2 cups of wáter or as needed

4 tablespoons of oil ( can use sunflower or olive or even ghee)

1 tablespoon of cumin seeds

2” piece ginger, chopped fine

2 green chillies

1 teaspoon of  turmeric powder

Salt to taste

FOR THE ONION TOPPING

1 medium sized onion, cut fine

2 green chillies, optional

¼ cup coriander leaves

½ teaspoon dry mango powder ( amchoor)

½ teaspoon chaat masala

½ teaspoon red chilli powder

Salt to taste

METHOD:

Soak the lentils overnight ( if you cant, then at least six hours). Wash them and put them to cook with 2 cups of wáter ( if using a pressure cooker, use less wáter) . I skim off all the froth . Once there is no froth, i add the green chillies and cook the lentils till they are done.

Heat the oil in a pot and then add the cumin seeds and let them sizzle for 15 seconds and then add the chopped ginger, and then the turmeric and immediately pour your daal. Add salt and cook for about 15 minutes till they are nice and mushy. While the daal is cooking mix all the ingredients for the onion topping.  Serve on top of the daal like a topping

PURI

Puris are deep fried roti like bread.

There is a technique to fry them which  i will show on the video.

INGREDIENTS FOR PURI

1 cup whole wheat flour , (can also use White flour)

½ teaspoon  each of salt and black pepper

Water as needed to make a douggh

Mix  the flour with the salt and pepper. Add wáter bit by bit to make a smooth dough, Knead for five minutes. Make small balls and roll out and deep fry.Puris