Mom’S Daal

Name: Mom’S Daal
Ingredients: 1/2 cups Red Split Lentil; 1/2 cups Yellow Split Peas; 1/2 cups Green Split Peas; 4-1/2 cups Water; 1/2 Tablespoons Turmeric Powder; 3 teaspoons Salt; 3 Tablespoons Cooking Oil, Divided; 1 teaspoon Cumin Seeds; 1 teaspoon Coriander Seeds; 1 teaspoon Fenugreek Seeds; 5 whole Dried Red Chilies; 1 whole Onion, Finely Diced; 3 whole Garlic, Thinly Sliced; Freshly Chopped Cilantro Or Parsley, For Garnish

14 ingredients

5 steps

Ingredients

1/2 cups Red Split Lentil
1/2 cups Yellow Split Peas
1/2 cups Green Split Peas
4-1/2 cups Water
1/2 Tablespoons Turmeric Powder
3 teaspoons Salt
3 Tablespoons Cooking Oil, Divided
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds
1 teaspoon Fenugreek Seeds
5 whole Dried Red Chilies
1 whole Onion, Finely Diced
3 whole Garlic, Thinly Sliced
Freshly Chopped Cilantro Or Parsley, For Garnish

Directions

1

Note: This recipe can made with any of the lentil varieties. Cooking time should be adjusted accordingly.
2

Rinse all the lentils until water runs clear. (Soaking lentils for a few hours prior to cooking reduces the cooking time.)
3

Place lentils in a large pot with the water, turmeric, salt and 1 tablespoon of oil. The water to lentil ratio should be around 3:1. Bring to a boil and simmer about 40 minutes, until daal has a consistency of porridge. Set it aside. (The consistency is based on personal preference. I prefer a thicker daal to serve with rice.)
4

In a separate skillet over low heat, toast cumin seeds, coriander seeds, fenugreek seeds and dried red chilies. Set the spice mix aside.
5

In the same skillet, heat remaining oil and saute onions and garlic until they brown. Add the spice mix and cook for a minute or so. Carefully pour the onion, garlic and spice mix over the cooked daal. Garnish with freshly chopped cilantro or parsley.