No matter how much junk we like, a dal and rice dinner is real comfort food at the end of a long day. Not to mention, a good bowl of dal is packed with proteins, and is a healthy dinner choice. Here are three dals that you can try for dinner tonight.
- 1 1/2 Tbsp Refined oil
- 2 tsp Coriander seeds
- 6-8 Garlic cloves (bashed)
- 3-4 Garlic chive leaves
- 1 Cup Kali dal (ground into a paste), soaked
- 2 Cups Water
- Salt to taste
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- To garnish Coriander, chopped
Method: In a kadhai add refined oil and once it heats up, add coriander seeds. Later, add garlic and garlic chive leaves. Once the garlic is golden add the dal that has been ground, roast it for about 10 minutes. Add some water and keep stirring. Add salt, coriander powder, turmeric powder and red chilli powder. Keep stirring till the dal thickens and serve it with coriander garnish.
- 200 g masoor dal
- salt to taste
Method: Put the Masoor dal in a pressure cooker, add 4 cups of water, and salt, red chilli powder and turmeric powder. After 1 whistle reduce the heat to the lowest and cook dal for another 2 whistles. Turn off the heat, and wait until all of the pressure escapes from the cooker. In another small pan, heat up the ghee and add chopped green chilli, ginger, onions and tomatoes. Once cooked, add the dal from the pressure cooker into the pan. Mix it well and serve it in a big bowl.
- 100 g moong dal split
Method: In a pressure cooker, add washed and soaked dals, spinach, ginger and 2.5 cups of water. Also add salt, red chilli powder, turmeric powder, chopped green chilli and a teaspoon of Kashmiri red chilli powder. Cook it for 2-3 whistles on a pressure cooker. Once cooked, allow the pressure cooker to cool naturally. Open the pressure cooker and heat 1bsp ghee in a tadka pan, add a pinch of asafoetida/hing and 1tsp red chilli powder and dried red chilli. Immediately transfer this hot tadka over simmering dal and palak. Mix well and serve it hot with chapati or rice.