Hello Hive family, I hope you're all doing well. Today, Sunday was quite busy. There were many tasks to do at home, so I thought of cooking something. I've been craving dal for a few days, so I decided to make dal today. The lentils /dal I'm making is a mixture of two lentils: masoor dal and mong dal. This is the kind of dish that is made the most in the world. It's a must-have dish in every household, prepared at least once or twice a week.
Let's get cooking then and whip up this dish!
Ingredients:
- 100 gm Dal Masoor
- 100 gm Dal Mong
- 2 Large size onions
- 2 Large size tomatoes
- 1 teaspoon ginger-garlic paste
- 3 green chilies
- Dry spices
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Cummins seed
- 1 teaspoon dry coriander
- 1 teaspoon salt ( as per need)
- 1 teaspoon black pepper
How to make it.
- First, thoroughly wash both lentils. Try to wash them two to three times. Then, soak them in water for about half an hour.
- After that, put the lentils in a pan, add one liter of water, and bring it to a boil.
- Then, add half a teaspoon of salt and half a teaspoon of turmeric powder into it.
- While it's boiling, you may notice some foam forming on the surface. Keep skimming it off the top of the pan as it appears.
- After boiling, strain the dal using a strainer or colander.
- Now, heat the pan again and add 2 tablespoons of oil to it.
- Add sliced onions to the pan and fry them until they turn golden brown.
- After that, add the dry spices: salt, red chili powder, turmeric powder, cumin seeds, coriander powder, and salt. Fry them until the raw aroma of the spices disappears.
Next, add tomato paste to the pan and cook it. Then, add the boiled lentils that we had set aside in a separate plate into the pan.
Cover and let it cook for 10 minutes.
Here, our dal is fully cooked and ready. And it's emitting a delicious aroma.
- In another pan, take a few sliced onions and ginger-garlic paste. Fry them for desi tarka.
- Lastly, pour this flavorful tempering over the cooked lentils, enhancing their aroma and taste.
- Your delicious masoor mong dal is now ready to be served!
- I added some dry mint leaves to enhance its unique flavor.
I hope you liked this dish! In my area, this dal is known as "Masoor Mong Dal." I've also explained how it's prepared. If you enjoyed this post, please do share and vote. I'll be back with the next post tomorrow. Thank you for reading.
Read my previous blogs:
https://ecency.com/hive-153850/@jahanzaibanjum/i-will-leave-no-stone
https://ecency.com/hive-163772/@jahanzaibanjum/day-2-in-khanpur-from
https://ecency.com/hive-163772/@jahanzaibanjum/a-day-in-khanpur-exploring
https://ecency.com/hive-153850/@jahanzaibanjum/disconnect-to-reconnect-prioritizing-family
https://ecency.com/hive-163772/@jahanzaibanjum/enjoying-the-beautiful-evening-scene
https://ecency.com/hive-153850/@jahanzaibanjum/chana-alu-pulao-chickpeas-potato
