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