An easy daal preparation that goes brilliantly with rice and vegetable or fish dishes.Ingredients
1 cup yellow mung daal
3-4 cups water
2 tsp salt
1 tsp turmeric
1/2 tsp ginger powder
2 green chillies
2 tsp pach phoran (see earlier post)
2 tbsp oil
3 bay leaves
2 medium tomatoes
fresh coriander leaves
Method
Lightly roast the daal in a dry pan, wash well and cook with water, salt and turmeric until the grains break up.
Heat oil and fry pach phoran and bay leaves until crackling.
Add all other ingredients except the coriander leaves and fry for a few minutes.
Add the tadka to the daal, add coriander leaves and cook for few more minutes.
Done!
Tip: Soak the daal overnight after roasting to be able to cook it in under 30 minutes the next day.
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