Daals (pulses, lentils ) are a must in an Indian house ,almost every other day !
There are so many types of daals and so many different ways to make them….
Here I show you how to make Red Masoor Daal.
1 cup Red Masoor without seed cover. Wash and soak in 3 cups of water for 2 hrs.
Add salt and turmeric according to taste. I use 1/2 tsp tumeric.
Pressure cook till 1 wistle then keep on sim for 5 minutes. Let the cooker cool and open in its own time .
To Temper .( baghaar.).
1 tomato Chopped in small pcs
2 Green Chilies finely cut
1/2 tsp cumin seeds (jeera)
2 tbsp pure ghee / or refined oil 1tsp as you wish.
salt and hing
Heat ghee, add zeera and green chilies . After that add tomatoes and a little salt.When tomato looks cooked add hing stir and immediately add the baghar mix in the daal. Cover with a lid. Let the aroma permeate in the daal.
Aromatic daal is ready. Garnish with some finely chopped coriander.
Serve with Roti,or Rice…my hubby will eat only daal one big bowl full 🙂