URAD KI DAAL (WHITE LENTIL)
This recipe is very close to our hearts as it was one of our dad’s favourites. So make sure you don’t overcook your lentils. It has a nice thick gravy texture, not too runny or too dry. This particular dish goes really well with rice and is a very simple summer and early autumn comfort food. Preparation time: 5-10 minutes Cooking Time: 15-20 minutes INGREDIENTS: White lentils: 150g 1 onion, finally chopped 8 garlic cloves 2 fresh green chillies (small and thin), finely chopped 1 tsp cumin seeds ½ tsp asafoetida: 2 tbsp cooking oil 1 tsp turmeric ½ tsp garam masala Salt to taste METHOD Wash the lentils properly under cold water. Now add lentils to a pan with 350ml water and cook on medium heat for about 10 minutes, making sure you keep the crunchiness to the lentils.
Turn the heat off and add chopped green chillies and put the lid on. At this point don’t stir your lentils too much.
Now put a shallow pan on a medium heat and add cooking oil. Let the oil heat up and check it before adding any spice by throwing in a few seeds of cumin. If starts to sizzle straight away then it’s ready.
Add cumin seeds, cook for few seconds and add whole garlic cloves and cook until slightly golden brown.
Add chopped onion and cook until they are a deep brown in colour.
Add salt and turmeric and cook for few seconds.
Now turn the heat off and add asafoetida, mix well and add this mixture to the lentils.
Add garam masala and give a gentle stir.
Serve hot with plain basmati rice or with chapatis.