Warm and comforting a simple Daal makes any meal filling and satisfying. Today I am sharing this recipe which is made using split moong daal.
I find this recipe especially useful for my 7 year old who is fussy about eating certain vegetables. So I sneak in those vegetables while cooking the daal and proceed to making daal the regular way. The dal goes right in without him noticing or making a fuss about it. This time I added capsicum and spinach; I do not miss an opportunity to sneak in some greens and making it healthier.
Now you can add any vegetables of choice like carrots, beans, potatoes, peas and make it your way. This is a simple no frill daal recipe which does not have onion or garlic. Pair this with some vegetables/sabji and it makes a complete meal.
- ¾ cup split moong daal
- 1 cup packed spinach (cleaned and chopped)
- 1 /2 cup chopped capsicum/bell pepper (add more if you prefer)
- 1/2 tsp grated ginger
- ½ tsp jeera/cumin seeds
- Pinch of turmeric
- Salt to taste
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 big ripe tomato (chopped)
- 1 tsp red chilli powder
- 3-4 tsp oil
- In several changes of water, clean the moong daal and remove any dirt.
- To this add the chopped spinach, ginger, capsicum; jeera seeds, turmeric, water and pressure cook until it is soft.
- Take a heavy bottom pan, heat oil then add mustard seeds, curry leaves.
- Add the chopped tomatoes, little salt and mix well. The salt in the tomatoes makes it cooks very fast.
- Add chilli powder and stir well. Add the cooked daal, along with the water and cook until it comes to boil. Let it simmer for another 5-8 minutes (stirring in between) and then cover with lid and switch off the gas.
- Goes well with rice or even with Rotis/chapathis when it is thick.
Daal is an important part of our everyday meal. Any one type of daal is a regular, be it daali thoy, daal tadka, rasam or sambhar etc and our meal is not complete without it. Now these are all non-coconut, daal rich dishes which does not require grinding. However on occasion I make coconut based daal like Kootu or this Konkani daal curry called Daali Ambat which definitely requires grinding a masala.
Ambat in Konkani refers to a coconut curry in which the seasoning is made of onions. Daali Ambat is daal based coconut curry in which has seasoning of onions.
My mom makes this frequently however she does not add any vegetables to the curry, while my ma-in-law makes this by adding plenty of vegetables. Either way it is warm and comforting.
- 3/4 cup Toor daal
- 1/2 cup fresh/frozen shredded coconut
- 1 tsp coriander seeds
- 4-5 dried red chillies
- 1 Tbsp tamarind/ tamarind extract from lemon sized ball (soaked in water)
- Salt to taste
- A pinch asafetida/hing
- 1 cup chopped vegetables of choice (potato + carrot +peas+ cauliflower) [optional]
- 1 small onion (chopped)
- 2-3 dried red chillies (cut into 2-3 pieces)
- 4-5 curry leaves
- 1 Tbsp oil
- Pressure cook the daal in water for 3 whistles and set aside.
- Boil the vegetables along with salt in sufficient amount of water separately either in the microwave or the stovetop. Make sure it is not overcooked. Keep aside.
- In a small pan, heat oil and roast the red chillies and coriander seeds.
- Now make the coconut masala, by grinding coconut along with roasted red chillies, salt, tamarind, water and roasted coriander seeds. The masala should be made into a very fine paste. Add more water if required.
- Heat a sauce pan and add the coconut paste, cooked daal together. Boil until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
- In the meanwhile heat oil in a small pan (use the same one for roasting redchillies and coriander seeds). Add the chopped onion, curry leaves, red chillies and cook unitl the onion turns light brown.
- Put this tadka over the boiling daal, switch of the gas and cover with lid. Serve hot with rice or rotis.
Sambar is one of the most loved lentil based dish in the South Indian cuisine. This versatile recipe of sambhar is mom’s and is one of her well loved recipes.
This sambhar does not use the store bought powder instead the masala is made from scratch. Lentils, spices etc are roasted and then ground along with coconut and tamarind. Drumstick is the main vegetable in this, but you can substitute with other vegetables like brinjal, radish, carrots, beans etc.
Serves well with plain rice, idli, dosas or vadas.
- 1 cup Tur dal
- 2-3 medium drumsticks ( cleaned and cut into 3 inch pieces)
- 2 tsp Chana Dal
- 1 ½ tsp urad dal
- 1 tsp coriander seeds
- 3-4 Black Pepper corn
- ½ tsp Jeera/cumin seeds
- ¼ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- ¼ tsp Turmeric Powder
- ½” piece Cinnamon
- 2 Cloves
- 1 tsp jaggery
- Tamarind Lemon size (soaked in water)
- ¼ cup Coconut scraped
- Curry leaves
- 3-4 Red Chillies
- Asafetida a pinch
- Salt to taste
- Oil for seasoning
- Boil the Tur dal in a pressure cooker along with Drum sticks in enough water. Switch off the gas and keep aside.
- Add 2 Tbsp of oil in a pan, add the chana dal, urad dal, coriander seeds, jeera, black pepper, red chillies, cloves, cinnamon and sauté it until it turns light brown. Let this cool.
- Grind the above mix along with scraped coconut, tamarind, sufficient water to a smooth paste.
- Heat a saucepan and add the boiled tur daal along with drumsticks. Next put the above ground paste in the boiled tur dal.
- Add turmeric powder, salt, jaggery and boil it thoroughly.
- Seasoning: In a small pan put 2 tsp oil and heat it. Add mustard seeds, asafetida, curry leaves and let it splutter.
- Add the seasoning to the boiled sambar, cover with lid. Serves well with plain rice, idli, dosas or vadas.