Mixed Daal

Mixed Daal Ingredients 1/4 cup each of white urad daal, split mung daal, chana daal and red split lentils - all washed and drained 3 cups water 1/4 tsp turmeric powder 1/4 tsp salt I cooked this daal in the pressure cooker, its the quickest and most economical way, but if you don’t have one, you can still make it, it’ll just take much longer. 1. Place the above ingredients into a pressure cooker and bring to almost a boil, once steaming, and lightly bubbling, reduce heat to low and close the pressure cooker lid and cook on low to medium heat for 10 mins To make the tadka (what makes the daal taste oh so good) 1 green chilli finely sliced 2 shallots finely sliced 4-5 cloves of garlic Finley sliced 1/2 ginger crush/grated 2 tbsp ghee /cooking oil 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1/4 tsp asoephetida 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp chilli powder 2 ripe chopped tomatoes 1 tbsp tomato purée Lemon juice 1 tsp garama masala Salt Chopped coriander 1. Heat pan, add your ghee and once melted and hot, add the cumin seeds, mustards seeds and asoephetida. Once this is sizzling, on medium heat add all your shallots, and then once these are translucent, add your green chilli, garlic, ginger and chopped tomatoes and tomato purée. 2. Cook this on medium heat until it all softens, this will take about 5-7 minutes, then add the turmeric powder, coriander powder and cumin powder. Mix and cook for further 5 minutes- the oils will separate a little 3. In the mean time your daal will be cooked, check that it is soft and add this mixture to the tadka pan with a little water to soften it all (follow your own pressure cooker guidelines if using one) 4. Give it a good vigorous stirs for a minute to make its super creamy 5. Mix and cook for 5 minutes on low heat. Add the chilli powder, garam masala, salt, lemon juice and coriander and given it a taste. Enjoy!

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