Simple Daal Recipe
My friend Inderjit shared his mother's daal recipe with me and I made it today. The story behind the recipe in his words: "In my younger days it seemed to me that my mother only cooked lentils. We always seemed to have them. They would be cooked and served one day. The next day we had them again – only with added water, to make them go further. Red split lentils – called Daal in Hindi, Urdu and Panjabi. Daal literally means “crushed”. Lentil Daal can only be considered to be cooked when the Lentils are utterly crushed into a kind of cream of lentils".
Simple Daal Recipe
My friend Inderjit shared his mother's daal recipe with me and I made it today. The story behind the recipe in his words: "In my younger days it seemed to me that my mother only cooked lentils. We always seemed to have them. They would be cooked and served one day. The next day we had them again – only with added water, to make them go further. Red split lentils – called Daal in Hindi, Urdu and Panjabi. Daal literally means “crushed”. Lentil Daal can only be considered to be cooked when the Lentils are utterly crushed into a kind of cream of lentils".
Open in Cookpad AppSteps
- 1
Wash the lentils and soak them for 30 minutes.
- 2
Bring them to a boil in a saucepan.
- 3
Add turmeric. Reduce and allow to simmer
- 4
Stir occasionally, until the lentils are completely mashed – ideally 1 ½ hrs – 2 hrs. Add water during cooking to maintain soup consistency.
- 5
While the Daal is cooking, fry the onion in the butter,
- 6
until the onions are golden.
- 7
Add these to the Daal just before serving.
- 8
If you like a little extra zing add ¼ tsp of Garam Masala just before serving, and garnish with the fresh chopped coriander.
- 9
Serve with fresh naan and natural yoghurt.
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