Pratibha’s daal is so good that her daughter Seema faced her fears and used a pressure cooker just so she could attempt to make it. This recipe is guaranteed to convert even non-daal eaters into fans. And it is easy and healthy!
Servings: 6 servings
- 3/4 cup toor dal
- 3 cups water
- 1 Tbs. oil
- jeeru (cumin seeds)
- rai (mustard seeds)
- hing (asafetida)
- limro (curry leaves)
- haldi (turmeric powder)
- red chile (paprika)
- 1 tsp. salt
- 1 /2 – 3/4 tsp. sugar
- large serving spoon of crushed tomato
- crushed ginger
- lemon juice
- Wash daal like you would rice (until you can see the daal through the water). Use hot water to get out some of the oil.
- Pressure cooker method: put 3 cups of water into pressure cooker and add the washed daal. Close the pressure cooker and turn the stove on high. When the pressure cooker starts to make noise, lower the heat to medium-high. Leave on medium high for 7 minutes, then turn off and let steam escape (pressure cooker does this by itself).
- In the meantime, make the vagaar on medium heat: add oil, then rai, jeeru, hing, limro, and a big serving spoon of crushed tomato. Then add haldi, red chile, lemon juice (lots – about half a lemon), salt, sugar, and ginger. Let cook on low heat until the oil separates slightly from the tomato mixture.
- When daal finishes cooling, use hand mixer to make smooth.
- Then add daal to vagaar and bring to boil — add salt and lemon juice to taste. And add some water if you want the daal thinner.
- Serve with rice, roti, or by itself.