I love Daal, and am sure most of us do.
It's a comfort side dish that goes well with rice or Naan.
The best one I have ever had was simple Daal at a hole -in the wall Indian restaurant at Santa Barbara. Sanjeev Kapoor's Lucknowi Daal was almost close to the one I had.
Over a period of time, I innovated my own recipe.
1 cup yellow lentils soaked for an hour
5 whole red chillies
2 tsp cumin
2 tbsp finely chopped ginger
1/4 tsp turmeric
1/4 cup almond milk or coconut milk
In a skillet or pressure cooker, add a tbsp oil and splutter the cumin.Saute the ginger till they are soft and add the red chillies and turmeric. Mix in
the lentils well. Add water just a little more than enough to soak the lentils and cook them.
Once they are cooked, add salt and simmer for 10 minutes with almond or coconut milk on low flame stirring frequently . Make sure the consistency is neither too diluted nor too thick. You could use low fat milk too. Garnish with cilantro.
Serve hot with rice or naan.
It's a vegan, gluten free curry.
(I sometimes add chopped raw mango when simmering to give some tanginess to the lentils.)
It's a comfort side dish that goes well with rice or Naan.
The best one I have ever had was simple Daal at a hole -in the wall Indian restaurant at Santa Barbara. Sanjeev Kapoor's Lucknowi Daal was almost close to the one I had.
Over a period of time, I innovated my own recipe.
1 cup yellow lentils soaked for an hour
5 whole red chillies
2 tsp cumin
2 tbsp finely chopped ginger
1/4 tsp turmeric
1/4 cup almond milk or coconut milk
In a skillet or pressure cooker, add a tbsp oil and splutter the cumin.Saute the ginger till they are soft and add the red chillies and turmeric. Mix in
the lentils well. Add water just a little more than enough to soak the lentils and cook them.
Once they are cooked, add salt and simmer for 10 minutes with almond or coconut milk on low flame stirring frequently . Make sure the consistency is neither too diluted nor too thick. You could use low fat milk too. Garnish with cilantro.
Serve hot with rice or naan.
It's a vegan, gluten free curry.
(I sometimes add chopped raw mango when simmering to give some tanginess to the lentils.)
Comments
Post a Comment