ALL ABOUT LENTILS
Masoor Daal
Daal is traditionally cooked in 2 stages in the Indo-Pakistani cuisine. Daal is boiled with one or two spices to bring it to desired level of tenderness. The seasonings called Tarka (Thunder – so called since there is thunder like noise when the hot tarka is added to the boiled daal) is separately made in a shallow frying pan.
Makes 4-6 servings
For the boiling
1. Pink Masoor – 1 cup
2. Water – 4 cups
3. Cinnamon stick – 1 long
Put the above together into a large pot. Bring to boil and lower the heat to a simmer. Cook for at least 30 minutes, adding more water if needed. Remove scum if it rises to the top of the boiling water. Remove from stove and set aside once daal is beginning to dissolve.
Tarka
In a shallow, heavy bottomed frying pan, add
1. Olive oil - 2 Tbsp ( do not use extra virgin)
2. Minced fresh Garlic ( not out of a jar) – 2 tsp
3. Minced Fresh Ginger ( not out of a jar ) - tsp
4. Red chilies flakes – at least ½ tsp but more if desired
5. Mustard seeds – ½ tsp
6. Coriander powder – 1 tsp
7. Dried coriander seeds – 1 tsp
8. Turmeric – ½ tsp
9. Cumin – 1 tsp
10. Curry Leaf – 3 large one ( can be fresh or dried)
Brown the spices over a gentle flame and do not allow anything to burn. Once the spices are crisp and light golden brown, add the Tarka to the boiled daal. You will hear the mini thunder here. Be careful. Swirl some daal into the frying pan to make sure that all the bits of tarka are captured in your dish.
Thoroughly mix the boiled daal and the tarka. Add sea salt to your taste. Remove the cinnamon stick. Now blend about 1 third of the mixture in a blender and add it back to the pot. Cook over low heat for another 15 minutes. These last 15 minutes of simmering really make or break the daal.
Serve with lemon wedges, finely chopped jalapenos and cilantro leaves. You can have it as a soup. Tandoor Roti or boiled brown or white basmati rice are a great accompaniment.
It is great the next day re-heated and freezes really well.
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