I know I generally write about harmful chemicals, their side effects, good natural ingredients and products, and so on. Since our body is what we eat and what we use on it, I have decided to write up my favorite recipes and post them as well. Apart from my deep interest in organic products (makeup, cosmetics, healthcare, and etc) and negative side effects of inorganic products, I am very passionate about food and cooking. I have been cooking for about 15 years now and its been one fun ride so far. I would much rather buy a kitchen appliance or a new spice than a piece of jewelry or shoe, but thats just me though :) I mostly cook South Asian food, but I cook American, Italian, French, and Mexican pretty well, too. I cook healthy food, I don’t eat anything that is harmful or unhealthy.
So, without further ado, here’s my Masoor or Mung Daal recipe, do ask if you have any questions via Twitter (@kajalreviews) or by commenting here.
– 1/2 cup of Daal or dry bean (Masoor and Mung/broken Green Gram works the best – easily found at an Indian grocery store. Mung can be found at a Chinese grocery store as well)
– Salt to taste
– 1/4 tsp turmeric
– 3/4 cup of water
– 1 tsp of extra virgin olive oil
– 1/4 tsp of the following: mustard seed, fennel seed, and cumin
– 1/4 cup of sliced onion
– 1 clove of roughly chopped garlic
– A few green (slit) or dried red chilies
– A few Curry Leaves (optional; easily found at an Indian grocery store)
– Chopped scallion and cilantro for garnish
1. Wash the daal till the water runs clear. Add the salt, turmeric powder, and water; boil the daal till it is soft. You may have to add more water. These dry daals should cook pretty quickly, feel free to pressure cook it if you want to cook even quicker.
2. Once the daal is almost soft, start the tempering as follows:
3. Pour the oil on a frying pan. Once the oil is warm, add the whole spices and dried red chillies (if that is what you’re using, if not, proceed without).
4. Wait till you smell the aroma of the spices. At that point, add the sliced onion, chopped garlic, curry leaves, and green chillies. If you don’t like your daal spicy, don’t slit them – this way your daal will get the flavors of the chilies, but not the spice.
5. Saute till the onion is golden and then add it to the daal.
6. Cook for a couple of minutes.
7. Garnish with scallion and cliantro.
8. The thickness of the daal is entirely upto you.
I sometimes add a bay leaf when I boil the daal – it gives the daal a beautiful fragrance and excellent flavor.
Sometimes I add a chopped tomato at the end, just like a garnish – also good.
Sometimes I add 1/2 tsp of coriander and 1/2 to 1 tsp of chili powder to the tempering – also very good.
I hope you get to cook this recipe and enjoy the delicious outcome :) Don’t forget to visit my Unbiased Organic Skincare and Makeup Review site at http://kajalreviews.com. Thank you!