This is my version of Daal, lots of people will disagree with adding garam masala in it, but I like the oomph that it provides. Sometimes I have this as a soup for dinner, one of my many ideas to avoid carbs at night! 😉
1 cup Split Mung Beans
5 cups Water
1 Tsp Turmeric
½ Tsp Chilli powder
1 Tsp Garam Masala
1 Tsp Coriander Powder
1 Tbsp Ginger paste
1 small onion (chopped into small pieces)
3-4 cloves Garlic (chopped into small pieces)
Soak the split lentils in water for about half an hour and drain. In a big pot, add the soaked lentils with water and bring to a boil. When the water comes to a boil, add the turmeric, coriander, chili, garam masala powder and the ginger paste and cook on high heat for about half an hour on very high heat, or until the daal is cooked. I usually like a thicker consitency of daal, so I tend to cook for longer, so the daal gets properly mashed up and an upper level of water does not exist.
In the meantime, in a separate pan heat oil and fry the onions and garlic adding a pinch of turmeric and garam masala. Then bring the daal down to a simmer, and add more water if it looks dry.
Then add the onion and garlic mixture and mix well, and simmer for another 10 minutes.
Optional : Garnish with fresh coriander, pinch of cumin powder and fried onions.
- Indian One Pot Wonder: Kee Khitcheree (repleteeats.wordpress.com)