Mix daal

Name: Mix daal
Cuisine: British
Ingredients: 1/4 cup split pigeon pea; 1/4 cup moong daal; 1/2 cup masoor (red lentils); 1/4 cup red lentil (whole); 1/4 cup split chickpeas; 1/4 cup washed split black gram (mash ki daal); 1 onion sliced; 3 tbsp oil; 2 Tsp salt; 1 tsp red chilli powder; 1/2 tsp turmeric; 2 tsp cumin powder; 1 tsp coriander powder; 1/4 tsp garam masal powder; 2 tsp ginger garlic paste; 1 tbsp ghee; 1 pinch hing(asafoetida); 1/4 tsp cumin; 1 large cloves of garlic (minced)

Aaliya Shaikh @cook_13760638

Mix daal

Aaliya Shaikh @cook_13760638

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Ingredients

1/4 cupsplit pigeon pea
1/4 cupmoong daal
1/2 cupmasoor (red lentils)
1/4 cupred lentil (whole)
1/4 cupsplit chickpeas
1/4 cupwashed split black gram (mash ki daal)
1onion sliced
3 tbspoil
2 Tspsalt
1 tspred chilli powder
1/2 tspturmeric
2 tspcumin powder
1 tspcoriander powder
1/4 tspgaram masal powder
2 tspginger garlic paste
1 tbspghee
1 pinchhing(asafoetida)
1/4 tspcumin
1large cloves of garlic (minced)

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Steps

1

Wash all the lentils and soak them for an hour. You can basically add any of the lentils or beans if you want To soak them overnight.
2

Boil/ pressure cook the daal with enough water to cover them, season with 1 tsp salt and turmeric. Cook till the daal is mushy. Adjust the consistency at this stage by adding water if required.
3

In a separate pan add oil and chopped onion and cook till the onions are light brown. Add ginger garlic paste and sauté till the raw smell goes away. Add all the dry spice powders.(add some water so that the spices doesn’t get burnt). Cook everything till the oil oozes out.
4

Add the sautés spices to the cooked daal and mix well.
5

For final tempering, In hot ghee add the garlic, cumin and hing(optional) add it to the dal.
6

Add coriander leaves before serving. I served the dish with side of steamed rice, chapati and chicken tikka. And it went well with everything. Boun appetite