Daal, not dull! Hah I tried.
It’ s a proud moment for this blog because I have finally mastered the art of cooking Daal. After many failed attempts (partly because I didn’t own a presuure cooker), I have finally nailed Daal Chawal. This recipe is a version of the one my cook in Pakistan used to make and is admittedly a tad spicier. I also took the liberty to deepen the color but don’t worry, I’ll share the more classic yellow daal very soon!
If you’re in the same boat as I was a few weeks ago, this is for you! Just get yourself a mini pressure cooker featured in this video and you’re golden!
- Pressure cook:
- 1 cup red lentil (masoor daal)
- 2½ cups water
- ½ tsp coriander powder
- ½ tsp garam masala
- red chili powder, a pinch
- ½ cup tomato, chopped
- salt, to taste
- Tarka temper:
- ½ cup oil
- 5 garlic cloves, slices
- ½ tsp red chilli flakes
- ¼ tsp red chili powder
- In a pressure cooker on medium heat, pressure cook lentil, water, coriander powder, garam masala, red chili powder, and tomato.
- Wait for 4 whistles. The texture should be mushy. If the texture differs from the video, pressure cook for 2 more whistles. Remove lid (be sure to let the steam release completely--I prop up the safety valve with a knife).*
- Turn the flame to the lowest setting while you prepare the Tarka.
- In another pan, add oil, garlic cloves, red chilli flakes and red chilli powder and let cook on low heat for a few minutes or until garlic has turned golden brown.
- Pour the Tarka in the hot daal, give it a quick stir and turn off the flame.
- Cover with lid until ready to serve.
- Serve hot with Basmati or any long-grain rice.
*You can also omit tomato and increase water by 1/2 cup. I have also been doing this lately.
* Lastly, you can reduce the oil to 1/4 cup if 1/2 cup is too much for you.