Dal is a term originating in the South Asia for dried, split pulses (e.g., lentils, peas and beans) that do not require soaking before cooking. Certain regions in Bangladesh and India are the largest producers of pulses in the world. The term is also used for various soups prepared from these pulses.
These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of South Asia.
Plain Daal
These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of South Asia.
Ingredients
- 1 Cup washed moong dal
- 1 Cup gram dal
- 3 tablespoon(tbsp) oil
- 1 large onion,chopped
- 1/2 coriander/cumin powder
- 1/2 tin peeled tomatovs
- 1 teaspoon(tsp) garlic paste
- salt to taste
- green chillies to taste, cut lengthwise
- teaspoon(tsp) turmeric
- 1 tablespoon(tbsp) chopped coriander leaves
- Lemon juice to taste
Instructions
- 1 Boil both the daals with 1 tbsp oil and salt in enough water
- Cook until tender. Whisk and keep aside
- Heat the oil and fry the onions
- When brown, add the tomatoes, garlic, coriander/cumin powder, green chillies, salt and turmeric
- Stir and cook for about 10 minutes
- Stir in the whisked daals and boil for a further 10-15 minutes on low heat
- When ready, add chopped coriander leaves and lemon juice
- Serve with rice or rotlis
