Sunday, May 23, 2010
Toor daal is our favorite daal. This daal [lentil] is used to make sambar as well, but it is very good on it's own too. Preparation was very similar to rajma... like most beans and lentils, soaked them for a few hours and then cooked them in pressure cooker for about 10 minutes with salt, turmeric and ginger. On the side, prepared 'tadka' aka 'chaunk' by sauteeing onions in oil with indian spices, green chilli, bay leaves and cloves. Then we added the tadka to the daal, threw in some garam masala, cilantro and let it boil for 10 mins or so until it gets thicker and spicier. It was very delicious and fresh tasting. Ate it with rice and yogurt on the side. Afterwards, we also made home-made ice-cream!