১০ ধরণের পাউন্ড কেকের কোর্স
The everyday masoor daal, with the one tempering trick that makes it taste like it simmered for an hour.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Ingredients
- 200 g Masoor dal
- ½ tsp Turmeric
- 5 cloves Garlic, sliced
- 3 Dried red chilli
- 1 tsp Panch phoron
- 2 tbsp Mustard oil
Method
- 1
Boil the daal plain
Lentils, turmeric, salt, and water. Twenty minutes until it collapses. Whisk it smooth.
- 2
The tempering is the whole dish
Heat mustard oil until smoking, drop in the panch phoron and dried chilli for 10 seconds until they pop, then the sliced garlic until it is golden — not brown. Pour the whole thing, oil included, over the daal and put the lid on immediately for 2 minutes so the aroma stays in.
Why the lid matters
Everything the tempering produces is volatile. Pouring it in and leaving the pot open loses most of it to the kitchen. Lid on, two minutes, then stir.
Timing
Do the tempering last, right before the table. Daal tempered an hour early tastes like ordinary daal.
Comments (0)
No comments yet — be the first to ask something.