Not-so-boring daal

daal-mash.md

DO NOT ADD OIL, BUTTER, GHEE OR ANY SPICES TILL THIS STEP OR YOU WILL NOT BE ABLE TO PRESERVE THIS IN THE FRIDGE

This is the mash we prepare with blend of lentils and peas, and this can be preserved in the fridge for upto 2 weeks. The quantity below makes enough 4/5 medium portion sizes (depending upon what your definition is, but for one 1 portion of daal is enough for 100gm of rice)

Ingredients -

• 50 gm masoor daal (pink one)
• 100 gm moong daal (yellow lentils)
• 150 gm toor daal (yellow split pigeon peas - not oily ones)
• 1/2 tsp tumeric
• 2 chopped chillies (optional, but do not add more)
• 1 tbsp roungly chopped ginger (optional)
• 1 tsp of salt

Instructions -

• Wash and soak all daal in a bowl for 20 minutes.
• Drain the water and transfer to a clean utensil for boiling (doesn't matter what pot/wok, even pasta pot works - just make sure you can cover with a lid)
• Add about 1litre of water to the above. (dont worry if its looks too much, it will thicken up)
• Add salt + tumeric (necessary), green chillies (optional) and ginger (optional but good for tummy)
• Cover and let it boil on medium for 10-15 minutes or until the water seems absorbed.

How to know its done -

• You should be able to mash daal with the back of a spoon, and the water should be all absorbed.
• You can taste it to check that daal isnt uncooked.
• Please know that toor daal adds a bit of bite, but it should still be soft enough.
• If at this stage you feel its not quite as soft, add 100 ml more of water, and let it simmer for another few minutes, till its absorbed.

Preparing the mash -

• Take the wooden spoon or any wide cooking spatula and gently press all the daal in your pot/wok - 3/4 times.
• Do not over-do it as you dont want to end up with baby food, but just enough that the mix looks homogenous.

Storing -

• If you want to preserve it, put it in an airtight container and stick in the fridge
• It will thicken up when cold, but thats okay. Everytime you take it out for tadka, you will be adding water to it.

faq.md

• Why use a mix of daal? Because we dont make boring food. Serious answer - Toor daal gives body to dish, and has more carbs which helps making you feel full. But moong dal is good for fibre and prevents high cholestrol levels. Masoor is great for protein.

• Can we skip any daal from the mix suggested? You can! However, the taste might differ, but it wont be bad. its important to know what combinations go well together. If you choose to use single daal, thats fine too.

Possible subs - If you have either of moong or masoor lentils, then you can sub them for one-another. If you dont have toor daal, you can use chana daal (yellow/green split peas) but soak these separately for 2-3 hours before lentils. (or even overnight lol)

• What kind of pot is best for cooking daal? For boiling, literally anything would do, but if you're easily distracted/have kids - maybe use a non-stick pot. For preparing tadka, again, a fry pan, a wok, heck I've done it in a milk pan so you do you.

• Whats the deal with "Asafoetida"? In Indian households, we use heeng, or asafoetida to help with digestion. Lentils and peas can give you gas, and heeng helps in preventing that bloated-gassy feeling. Also, no farts. Yay!

• What about canned lentils? How about no?

• What if I have a pressure cooker? Well then it will cook your mash quicker, use 2-3 whistles in pressure cooker.

• What if I want more daal? You should make the mash as much as you want, but I wouldnt make tadka in bulk, unless you're gonna have it as soon as you've made it.

• Added too much water? Dont worry, let it boil/simmer for while and you should be fine. You cant go wrong if there's extra water, however, less water would totally render your daal under-cooked.

• What if I like my daal soupy? Its better to not mess with the proportion of water while boiling your lentils and peas. But you can thin it out later, while frying it, by adding little more water.

Thank you!

tadka-1.md

Heeng-Jeera (Spice level - 2/5, Fancy level - 2/5)

Ingredients -

• 1 ladle of daal mash (fresh or refrigerated) and same amount of water
• 1/2 tsp asafoetida (sub - 1 tsp garlic-ginger paste)
• 1 tsp Cumin seeds or Caraway seeds
• 1x dried red chilli (sub - one fresh red/green chilli, 1 tsp chilli flakes - no powders)
• 1 tbsp ghee (sub - canola/vegetable/sunflower oil)

Instructions -

• Heat ghee/oil in a pan on medium for 2/3 minutes
• Add asafoetida, dried chilli and cumin/caraway seeds & saute for 1 minute.
• Add daal mash and equal amount of water, and a pinch of salt
• Let it simmer for 2-3 minutes, or you can bring it to a quick boil - till it reaches the consistency you like.

Addons - (can skip completely)

• Garnish with coriander leaves.
• Add raw/vingered red-onions on top.

tadka-2.md

Tomato-Onion tadka (Spice level 3/5, Fancy level - 3/5)

Ingredients -

• 1 ladle of daal mash (fresh or refrigerated) and same amount of water
• 1/2 tsp asafoetida (sub - 1 tsp garlic-ginger paste)
• 1 tsp Cumin seeds or Caraway seeds
• 1x dried red chilli (sub - one fresh red/green chilli, 1 tsp chilli flakes - no powders)
• 1 tbsp ghee (sub - canola/vegetable/sunflower oil)
• 1/2 chopped onion
• 1 chopped tomato

Optional -

• 7-8 dried curry leaves
• 1x green chilli for heat (sub - 1 tsp red chilli powder, if you want the color)
• 1 tsp mustard seeds

Instructions -

• Heat ghee/oil in a pan on medium for 2/3 minutes.
• Add asafoetida, dried chilli and cumin/caraway seeds & saute for 1 minute.
• Add onions and saute them till translucent.
• Add tomatoes and saute till they wilt a little (dont make the soupy-goopy) (Add red chilli powder and/or green chillies here)
• Add daal mash and equal amount of water, and a pinch of salt.
• Let it simmer for 2-3 minutes, or you can bring it to a quick boil - till it reaches the consistency you like.

Dont add coriander leaves to it, as it ruins the color palette of this dish. (are you really going to let me stop you?)

tadka-3.md

Curry-powder daal fry (south indian style) (Spice level 3/5, Fancy level - 4/5)

this is probably easier here, due to availability of curry powders everywhere

• 1 ladle of daal mash (fresh or refrigerated) and same amount of water
• 1/2 tsp asafoetida (sub - 1 tsp garlic-ginger paste)
• 1 tsp Cumin seeds or Caraway seeds
• 1x dried red chilli (sub - one fresh red/green chilli, 1 tsp chilli flakes - no powders)
• 1 tbsp ghee (sub - canola/vegetable/sunflower oil)
• 2 cloves of chopped garlic
• 1/2 chopped onion
• 1/2 tbsp curry powder
• 1 chopped tomato

Optional -

• 1x green chilli for heat (sub - 1 tsp red chilli powder, if you want the color)
• 1 tsp mustard seeds

Instructions -

• Heat ghee/oil in a pan on medium for 2/3 minutes
• Add asafoetida, dried chilli and cumin/caraway seeds & saute for 1 minute.
• Add onions and saute them till translucent.
• Add chopped garlic and let it turn very slightly golden (dont burn them).
• Add curry powder and mix everything nicely.
• Add tomatoes and saute till they wilt a little (Add red chilli powder and/or green chillies here)
• Add daal mash and equal amount of water, and a pinch of salt.
• Let it simmer for 2-3 minutes, or you can bring it to a quick boil - till it reaches the consistency you like.

tadka-4.md

Peanut-chilli (Spice level 3/5, Fancy level - 5/5)

Ingredients -

Basics -

• 1 ladle of daal mash (fresh or refrigerated) and same amount of water
• 1/2 tsp asafoetida (sub - 1 tsp garlic-ginger paste)
• 1x dried red chilli (sub - one fresh red/green chilli, 1 tsp chilli flakes - no powders)
• 1 tbsp ghee (sub - canola/vegetable/sunflower oil)
• 1 tsp Cumin/Caraway seeds
• 7-8 dried curry leaves
• 1 chopped tomato
• Small handful of peanuts
• 4 tbsp tamaring water (or 1 tbsp amchoor)
• 1 tbsp grated jaggery (sub - dark brown sugar, 2 tbsp palm sugar - anything with molasses)

Optionals -

• 1 tsp Mustard seeds (can skip)
• 1 tsp Fenugreek seeds (can skip)
• 1x green chilli for heat (sub - 1 tsp red chilli powder, if you want the color)

Instructions -

• Heat ghee/oil in a pan on medium for 2/3 minutes
• Add asafoetida, dried chilli, cumin/caraway seeds, mustard seeds, fenugreek seeds, curry leaves & saute for a minute
• Add peanuts to this and saute for 2 minutes.
• Add chopped tomatoes and saute till tomatoes wilt. (Add red chilli powder and/or green chillies here)
• Next goes tamarind water and jaggery, stir it around for a minute and let it thicken ever-so-slightly.
• Add daal mash and equal amount of water, and a pinch of salt
• Let it simmer for 2-3 minutes, or you can bring it to a quick boil - till it reaches the consistency you like.

Addons -

• Garnish with coriander leaves.