Most of my cooking skills come from my Mom and when it comes to basic dishes I have her on my beck & call. She is an awesome cook and her cooking style is simple yet there is something about the way she cooks that even the simplest dishes come to life under her and though I love everything that she cooks but her dal’s are out of the world.
Fortunately for me I have picked up right genes from her and learned the right way to make dal her way. Whenever I carry it to lunch not a single scrap is left and there are always queries as to how do it make it. I am not being immodest here but the truth is that there is something in the way that my dal comes out that it becomes finger licking tasty! So here I am to share with you a simple recipe of making dal my way!
Arhar daal - 1 cup
Water - 1.5 cup approx
Turmeric Powder- 1 teaspoon
Salt - To Taste
Ghee - One generous spoon
Jeera - 1 Teaspoon
Asafoetida - A pinch
Garlic - 3-5 cloves finely chopped
Ginger - ½ inch piece finely chopped
Onion - 1 finely chopped
Green Chilly - 1 finely chopped – (Optional)
Tomato - 1 finely chopped
Curd - 1 teaspoon
Malai - 1 teaspoon (Optional)
Garam Masala Pwder- 1 tsp
Red Chilly - To taste
Lemon Juice - 1 & ½ Tsp
Cilantro leaves for garnishing
Once that is ready take a vessel, add the ghee and once it is hot add the Asafoetida & jeera to it. Once that starts dancing away to glory add the chopped ginger garlic mix. Let it cook for 2- 3 minutes and then add the chopped onions & green chilly.
As the onion turns light brown add the tomato and then give them some moments of solitude together by covering the vessel. Once the tomato is all soft soft add the curd & malai and bhunofy the mix for 2-3 mins. As the ghee starts leaving the masala throw in the chilli powder & the garam masala powder.
Now pour the daal in it, add the lemon juice & cilantro leaves and your daal is ready to be served.
We serve this alongwith subji, roti & rice! You can also alternatively cook the tomato with the daal and skip adding it in the tadka, this is how I do it daily.