spicy dry daal

Monsoon in the west coast of India typically means a lack of decent variety in vegetables. A vegetarian ends up alternating between potatoes, onions and tomatoes with a gourd or two thrown in. This is when we resort to the variety of pulses, lentils, and daal. A favorite of mine, is this quick dish made from ‘gram’ or ‘harbhara’ daal (split chick pea).

For this you need – a cupful of daal soaked in warm water for 1.5 hours; small bunch of chopped coriander; chopped green chillies.

Prepare tadka as given in an earlier post. Reduce the heat. Add chopped green chillies and stir a bit. Add the daal and cover with a lid to steam. After one steaming, add salt to taste, mix well. Cover for another steam. Then add coriander and stir occasionally till the daal is cooked. Serve hot with roti, chapati or rice.

© Alaka

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