Meatless Monday! Yay! For this Monday I propose You make Daal (pronounced dh-aa-l). This dish is the staple side dish in every Pakistani home. Abound with many a variation, this one, made with red lentils is super quick. Ready in under an hour with no over night pre soaking required!
- 2 cup red lentils
- 3 cups water (an inch above the lentils)
- 1 tomato
- ¼ tsp turmeric
- ¼ tsp red chili powder
- For the Bagaar (Tempered Oil)
- 2 tbsp oil (canola or olive)
- 1 small onion (sliced thin)
- 2 cloves garlic (sliced)
- 1 tsp whole cumin
- 3 whole red chilies (dried)
- 1 sprig curry leaves
- Wash the lentils.
- Put in a pot of water.
- Add salt and the rest of the spices.
- Add tomato.
- Let cook on medium to low flame uncovered.
- Once it becomes mushy and thick stir and combine to even it out.
- An immersion blender can be used to achieve this.
- Prepare the bagaar.
- In a separate pan add oil.
- Add the sliced onions and fry till a dark golden brown color is achieved.
- Add garlic and fry till it starts browning as well.
- Proceed to add the rest of the spices, stirring between each addition.
- Pour the whole concoction into the pot of cooked lentils and cover.
- Reheat the daal on low flame and stir in the bagaar.
- Serve with rice or naan.
Read about the many benefits of this nutrient rich legume in a recent post on black lentils. Essentially the same but for the blackish brown skin.
Any leftovers can be reheated and served the next day, in fact this versatile dish keeps up to a week. I have often treated it like soup. Just add some water to thin it out a little when reheating.
Bon appetite! Enjoy and come back and tell me how it turned out.