Five lentils Daal
Five Lentils Daal
This recipe has five different lentils giving it a unique taste. Can be served with white rice, naan, or any Indian breads.
Ingredients
Equipment
Method
- Wash and soak mixture of all the lentils in boiling water for (at least) 15 minutes.
- Wash again and add fresh cold water, chili powder, turmeric powder, and ginger/garlic paste. Cover and cook until very soft. If using pressure cooker, use the direction for its use. If using a regular saucepan, cook until very soft. It takes 30 to 35 minutes or until it gets really soft. Since it is a mixture of different types of lentils, thet require different cooking time; therefore, it is important to check the doneness of all the lentils.
- Remove from heat and use a potato masher to mash it well, dont blend because it should have a coarse texture, but very slightly coarse, for an authentic finish. Add one cup water, or enough water for a desired consistency (this dish requires a thicker consistency).
- Return to medium heat and add salt, and unsalted butter and bring it back to a boil and to let the butter melt.
- Season to taste. Simmer for about 10 minutes.
- Meanwhile in a small saucepan, heat oil and add cumin seeds and brown them. Add asafetida, crushed coriander seeds, and red chilies and cook until red chilies are dark in color.
- Add crushed tomatoes and cook on low heat until tomatoes are cooked down and oil starts to separate on the sides.
- Transfer prepared daal to a nice serving bowl. Pour the prepared spicy oil over the daal and stir gently.
- Serve with white rice, naan, or Indian breads (roties).
