Wednesday, April 10, 2013

Daal + Chawal (Lentils + Rice)

Daal chawal (translation: Lentils & Rice) is ultimate comfort food. It's the type of dish you make when you're craving mom's food. When it comes to daal chawal, we keep simplicity in mind. Simple flavors & simple textures.

It hits the spot. Every time.

Moong daal probably one of the easier lentils to find in the marketplace; while we always buy daal from our local Indian store, I believe places like Whole Foods stock it as well.

Moong Daal
2-3 servings

1 cup moong daal (yellow/golden colored moong)
2 cups water
1 green chili, roughly chopped
1/4 tsp turmeric
salt, to taste
1/2 tsp oil
1/4 tsp cumin
1/4 tsp coriander powder, for garnish
1/4 tsp red chili powder, for garnish

Soak moong daal in water for as least 2 hours. Drain the water.

In a sauce pan, heat daal and 2 cups water until water begins to boil. Then, add the green chili and turmeric. Let cook until almost dry, then stir. Add salt. Stir, then put daal in serving bowl.

In a separate pan, heat oil, and once hot, add cumin seeds. Let sputter for a few seconds. Be careful not to burn. Pour this over the daal.

Finish by garnishing the daal with coriander and red chili powder.

Serve with rice.

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