If you're looking for a Daal that has all the flavors you ever craved, this is it!
Course lunch
Cuisine Indian, Pakistani
Keyword daal chawal
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 3
Author Rookie With A Cookie
Ingredients
Daal
1cupred lentilmasoor daal
2 ½cupswater
½teaspooncoriander powder
½teaspoongaram masala
red chili powderpinch
½cuptomatochopped
saltto taste
Tarka (temper)
½cupoilyou can reduce this amount to your liking
5garlic clovessliced thin
½teaspoonred chilli flakes
¼teaspoonred chili powder
Instructions
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.
Notes
*Start with 3 whistles and check your desired consistency. At 4 whistles, the daal will be quite thick so lately I've been cooking it for 3 whistles. **You can also omit tomato and increase water by ½ cup. I have also been doing this lately. ***Lastly, you can reduce the oil for tarka to ¼ cup if ½ cup is too much for you.