This is one of my fav daals; although you can say that about most of the daals/ lentins. But there is this dry dal with a little bit of bite to it. If made properly; and by properly I mean not mush mash but a dry and chewey daal, its delicious.
So you need to pair it with something juicy to take that drynes away and yet the daal takes over your palate. I like to pair it up with lauki ki sabji. Just yum?
Is it a weird combo, I don’t know, have you tried this combo, what you would pair it with all these questions are running through my head. I would love to know what you think.
1 cup Urad Daal soaked 6 hours or overnight
1 large onion finely chopped
1 tsp ginger, garlic & chili paste
2 medium tomato’s finely chopped
Salt and pepper as per taste
1/4 tsp Turmeric powder
1 tsp coriander powder
1/4 tsp garam masala
Heat oil in a pressure cooker.
Add onions and cook till soft. Now add ginger, garlic and chili paste.
Now add tomato’s and all the masala.
Add the dal and half cup water; just enough so that the dal doesn’t dry out.
Pressure cook till one whisle and close the gas after 5 mins. When the steam escapes open the lid and give the dal a quick mix. Add in freshly chopped coriander.
I like to have it with paratha.
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