Maa Ki Daal ( Mother's day Special )
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Preparation Time - 1 hour
- 2/3 cup black lentils (urad dal)
- 1 medium sized onion
- 1 1/2 tsp GG paste
- 2-3 medium sized tomatoes
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/3 tsp turmeric
- 1/4 tsp Garam masala
- 1 tsp cumin seeds
- 1 tsp Kasuri Methi
- 3 tsp oil
- salt to taste
- cilantro for garnishing
Preparation - Wash and soak the black lentils overnight.
Chop the onion into small pieces. Grind the tomato into a puree.
Cooking - Heat the oil in a pressure cooker. Add the cumin seeds an allow to splutter.
Add the chopped onions and fry till translucent.
Follow with the GG paste and fry for 2-3 mins.
Add the powdered spices and fry for 30 seconds before adding the fresh tomato puree. Cook till the oil starts to separate from the tomatoes.
Wash and drain the soaked lentils. Add them to the pressure cooker along with salt, 21/2 cups water and the Kasuri methi. Cook for 7-8 whistles. Remove from flame and allow steam to escape naturally.
Return it to the burner, this time with the lid open. Allow it to simmer for 10-12 mins( take a dal masher and lightly mash the lentils while it is still on the burner).
Finally add the cilantro just before removing from the flame.
Serve hot with roti or white rice.
Note - One can also cook the dals separately and then add to the onion tomato gravy. This method is advisable when the lentils are old or the tomatoes are too acidic/sour, both of which will increase the cooking time.